Molten Chocolate Lava Cake

Ingredients

• 4 tablespoons unsalted butter, plus more for ramekins
• 2 tablespoons cocoa powder, for ramekins
• 6 ounces bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Heat the oven to 425F. Butter four 6-ounce ramekins generously, then dust with cocoa powder, tapping out the excess. Place the ramekins on a baking sheet.
2. Melt the chopped chocolate and 4 tablespoons butter together in a heatproof bowl set over barely simmering water, stirring until smooth and glossy. Remove from heat and cool for 5 minutes.
3. In a separate bowl, whisk the eggs, egg yolks, and granulated sugar together for 1 to 2 minutes, until pale and slightly thickened.
4. Whisk the egg mixture into the melted chocolate along with the vanilla and salt until fully combined.
5. Sift the flour over the batter and fold in gently with a spatula until just combined and no dry streaks remain.
6. Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
7. Bake for 11 to 12 minutes, until the sides of the cakes are firm and set but the very centers still look slightly underbaked and soft to a light touch.
8. Remove from the oven and let the cakes rest in the ramekins for exactly 1 minute - this brief rest firms them just enough to unmold cleanly while keeping the center molten.
9. Run a thin knife around the edge of each ramekin, place a dessert plate upside down over the top, and invert together, giving a gentle shake to release the cake.
10. Dust immediately with powdered sugar and serve right away, while the centers are still warm and flowing.

Nutrition

Calories	430
Protein	7 g
Fat	30 g
Carbs	34 g
Fiber	3 g
Sodium	60 mg

Estimated per serving