Gooey Skillet Chocolate Lava Cake

This rich chocolate skillet cake bakes up with a crackly top and a molten, fudgy center that oozes with every spoonful.

Ingredients

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) semi-sweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/3 cup (40 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup (90 g) chocolate chips, plus extra for topping
• 1/3 cup (100 g) chocolate hazelnut spread or thick chocolate ganache

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch oven-safe skillet or round cake pan and line the bottom lightly if desired.
2. Melt the butter and chopped semi-sweet chocolate together in a heatproof bowl or saucepan over low heat. Stir until smooth, then whisk in the sugar.
3. Add the eggs, egg yolks, and vanilla, whisking until glossy and slightly thickened. Fold in the flour, cocoa powder, and salt just until combined, then stir in the chocolate chips.
4. Spread half the batter into the skillet. Spoon the chocolate hazelnut spread or ganache into the center, leaving a small border around the edges, then cover with the remaining batter. Sprinkle a few extra chocolate chips on top.
5. Bake for 22 to 28 minutes, until the top is set and crackly but the center still has a slight jiggle.
6. Let the cake rest for 10 minutes before slicing or scooping. Serve warm so the center stays deliciously molten.

Tip: For the gooeyest center, chill the chocolate filling first and avoid overbaking—the edges should look done while the middle stays soft.