Rich Molten Chocolate Lava Cakes

• HS170 g high-quality semi-sweet chocolate
• UB113 g unsalted butter
• AF31 g all-purpose flour
• CS60 g confectioners' sugar
• S1/8 tsp salt
• LE2 large eggs
• LE2 large egg yolks

Preparation

1. 1

   Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder, or prepare a muffin pan by spraying half of the 12-count pan and dusting with cocoa powder.

2. 2

   Preheat your oven to 218°C.

3. 3

   Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, add the chocolate on top, and microwave on high in 10-second increments, stirring after each, until completely smooth. Set aside.

4. 4

   Whisk the flour, confectioners' sugar, and salt together in a small bowl. In another small bowl, whisk the eggs and egg yolks until combined.

5. 5

   Pour the flour mixture and the eggs into the bowl of melted chocolate. Slowly stir everything together using a silicone spatula or wooden spoon until smooth. If lumps remain, whisk gently to remove them.

6. 6

   Spoon the chocolate batter evenly into each prepared ramekin or muffin cup.

7. 7

   Place ramekins onto a baking sheet and bake for 12–14 minutes until the sides appear solid and firm while the tops look soft. If using a muffin pan, bake for 8–10 minutes.

8. 8

   Allow to cool for 1 minute, then place an inverted plate over each ramekin and turn over carefully to release. Serve immediately with optional toppings like ice cream or berries.