Ingredients:

  • 4 ounces (115g) bittersweet chocolate (60-70% cacao), chopped
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons (15g) all-purpose flour
  • Powdered sugar, for dusting (optional)
  • 1 tablespoon unsalted butter, softened (for ramekins)
  • 2 tablespoons cocoa powder (for ramekins)

Instructions:

  1. Generously butter the inside of each ramekin with softened butter. Dust with cocoa powder, tapping out any excess. Chill in the refrigerator while you prepare the batter.
  2. Combine chopped chocolate and cubed butter in a double boiler or heatproof bowl set over simmering water. Stir until completely melted and smooth. Remove from heat.
  3. In a separate bowl, use an electric mixer to whisk together the eggs, egg yolks, sugar, and salt until light and fluffy (about 3-4 minutes).
  4. Gradually whisk the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
  5. Gently fold in the flour until just incorporated. Again, avoid overmixing to prevent a tough cake.
  6. Divide the batter evenly among the prepared ramekins.
  7. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the edges are set but the center is still slightly soft. The tops will look slightly dry.
  8. Let the lava cakes cool in the ramekins for 1 minute (no longer!). Then, carefully invert each cake onto a plate.
  9. Dust with powdered sugar, if desired. Serve immediately while the center is still molten.