• Preheat the oven to 425℉. Grease the bottom and sides of the ramekins and set them on a baking sheet.
• In a large pot, simmer about an inch of water over medium-high heat. In a large bowl set over the pot, add the butter and chocolate. Stir continuously until the butter and chocolate have just melted. It should be very smooth and shiny.
• Once the chocolate and butter are melted and combined, carefully remove the bowl with hot pads to your counter. Stir in the powdered sugar, forming a thick batter.
• In a separate mixing bowl, whisk together the eggs and vanilla extract. Then carefully pour the egg mixture into the chocolate mixture.
• Add the flour and stir until well combined. Then divide the lava cake batter between the ramekins.
• Bake at 425℉ for about 13 minutes, or until the sides are firm but the centers are still soft and gooey. Let it cool down for a couple minutes before serving.

How to Serve and Store Lava Cake

• You can invert the ramekins onto dessert plates for a fancy dessert. I just serve the lava cakes in their ramekins with vanilla ice cream and whipped cream on top. It's good either way.
• Store leftover lava cakes in the refrigerator once they're cooled down to room temperature and put a tight lid on top. You can also freeze lava cake for 4-6 months to enjoy at a later time.

How to Reheat Lava Cake

• To reheat leftover lava cake, set your ramekins into a deep baking pan, add water halfway up the ramekin, and warm them in a 350℉ oven for a few minutes until the middle is soft again. You can also heat it up in the microwave for about 30 seconds, or until the center puffs up.