Preheat oven to 375°. Prepare 4 ramekins by spraying with nonstick spray. You can also dust with cocoa powder if desired.
In a small, heatproof bowl combine the chocolate chips and butter. Place over a small saucepan of simmering water. Stir occasionally until fully melted. Remove from heat and allow to cool slightly.
In a medium bowl whisk together the eggs, sugar, and vanilla until fully combined and thickened.
Add the flour and mix until just combined.
Divide the batter evenly between each of the ramekins.
Place on a sheet pan and bake for 10-12 minutes or until only the center is still jiggly.
Remove from oven and allow to cool for a couple of minutes.
Place a plate on top of each ramekin and carefully flip over. Serve immediately.
Your time will vary based on the skin of your ramekins. I suggest you test bake a single molten chocolate lava cake to see what the perfect timing is before baking a large batch.
If you want to make this taste even more chocolate-y, if you have instant espresso hanging around, you can add some to your batter.
It’s important to make sure you cover your ramekins with nonstick thoroughly. Since they get flipped over to be served, you want them to slide out seamlessly. Not even nonstick and the cake can stick to the ramekin and tear open as it gets flipped out.
If you’re worried about flipping your molten chocolate lava cakes out, run a small knife around the cakes in the ramekins to help loosen them up before flipping.