Chocolate Lava

In a heatproof bowl, add 300 g dark chocolate and 135 g butter.

Melt over a bain‑marie (double boiler) or microwave in 20‑second bursts. Stir until smooth and glossy. Let it cool for 3–4 minutes so it doesn’t cook the eggs later.

In a separate bowl, whisk 5 eggs until lightly foamy.

Add 120 g Nestlé® Condensed Milk and whisk until combined. Add 20 g of cocoa powder and mix well.

Pour the melted chocolate mixture into the egg mixture and whisk gently. Add 200 g flour, sifted. Fold until the batter is smooth, thick, and lump‑free.

Grease your ramekins or muffin molds well with butter.

Lightly dust with cocoa powder to prevent sticking. Fill each mold ¾ full.

Preheat oven to 200°C. Bake for 8–10 minutes only. Edges should be set and center should still look soft and shiny.

Flip each molten cake onto a plate.

Add a scoop of vanilla ice cream.

Drizzle generously with Nestlé® Squeezy Chocolate and serve hot.