Chocolate Lava Cake

Ingredients (makes 4 cakes):

• ½ cup (115g) unsalted butter
• 6 oz (170g) semi-sweet or dark chocolate, chopped (or chocolate chips)
• 2 eggs
• 2 egg yolks
• ¼ cup (30g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 tsp vanilla extract
• A pinch of salt
• Butter and cocoa powder (for greasing the ramekins)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 425°F (220°C).
   • Butter 4 ramekins (4-6 oz size) and dust with cocoa powder to prevent sticking. Set them aside.

2. Melt the butter and chocolate:

   • In a microwave-safe bowl, combine the butter and chopped chocolate.
   • Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.

3. Prepare the egg mixture:

   • In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla extract, and a pinch of salt until light and fluffy (about 1-2 minutes).

4. Combine the mixtures:

   • Slowly add the melted chocolate and butter mixture into the egg mixture, whisking constantly to combine.
   • Gently fold in the flour until just combined (don’t overmix).

5. Fill the ramekins:

   • Divide the batter evenly among the prepared ramekins.

6. Bake:

   • Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the center is still soft and jiggly. The tops will puff up slightly.
   • Be careful not to overbake – you want that gooey center!

7. Cool and serve:

   • Let the cakes cool for 1 minute.
   • Run a knife around the edges of the ramekins, then carefully invert each cake onto a plate.
   • Serve immediately, with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.

Tips:

• Timing is key: Baking for 10 minutes will give you a more liquid center, while 12 minutes will give a slightly thicker, gooier center.
• If you're using smaller ramekins, reduce the baking time slightly.

Enjoy your indulgent and molten Chocolate Lava Cakes!