Molten Chocolate Lava Cakes

Serves 4 · 15 min prep · 14 min cook

Ingredients

• 1/2 cup (8 tbsp) unsalted butter, plus more for ramekins
• 6 oz bittersweet chocolate (60–70%), chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 tbsp all-purpose flour
• 1/8 tsp fine salt
• for dusting ramekins unsweetened cocoa powder
• for dusting powdered sugar
• for serving fresh raspberries or vanilla ice cream

Instructions

1. 1Preheat the oven to 425°F. Generously butter four 6-ounce ramekins, then dust the insides with cocoa powder, tapping out the excess so the cakes release cleanly.
2. 2Combine the butter and chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Stir until smooth and glossy, then remove from heat and let cool 3 to 4 minutes.
3. 3In a medium bowl, whisk the whole eggs, egg yolks, granulated sugar, and vanilla vigorously for about 1 minute until the mixture is pale and slightly thickened.
4. 4Slowly whisk the warm chocolate mixture into the egg mixture until fully combined and silky.
5. 5Sift in the flour and salt; fold gently with a spatula just until no dry streaks remain. The batter will be thick and pourable.
6. 6Divide the batter evenly among the prepared ramekins (about 1/2 cup each). Place the ramekins on a baking sheet.
7. 7Bake for 12 to 14 minutes, until the edges are set and matte but the centers still jiggle softly when you gently shake the pan—do not overbake or you will lose the molten core.
8. 8Rest 1 minute. Run a thin knife each edge, invert onto dessert plates, and lift off the ramekins. Dust with powdered sugar and serve immediately with raspberries or a scoop of ice cream.