Chocolate Lava Cake

Ingredients

• 4 oz high-quality bittersweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/4 cup granulated sugar
• 1/8 tsp fine sea salt
• 2 tbsp all-purpose flour
• 1/2 tsp pure vanilla extract
• Butter and cocoa powder for ramekins
• Powdered sugar for dusting
• Vanilla ice cream or whipped cream for serving

Instructions

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess. Place on a baking sheet.
2. Combine chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth. Let cool for 5 minutes.
3. In a separate bowl, whisk together eggs, egg yolks, sugar, and salt vigorously for 2 minutes until slightly thickened and pale.
4. Pour the chocolate mixture into the egg mixture and whisk until combined. Add vanilla extract and sift in flour, folding gently until just incorporated.
5. Divide batter evenly among prepared ramekins, filling each about three-quarters full.
6. Bake for exactly 12-14 minutes until the edges are firm and set but the center still jiggles slightly when gently shaken.
7. Let rest for 1 minute only. Run a thin knife around the edges, place a serving plate over each ramekin, and quickly invert. Tap gently and lift away the ramekin.
8. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream.