Chocolate Molten Lava Cake

Ingredients

• 9 tablespoons unsalted butter (divided)
• 6 ounces bittersweet chocolate (60% cacao baking bar, chopped)
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/8 teaspoon kosher salt
• 2 tablespoons all-purpose flour (more for dusting ramekins)
• powdered sugar (for dusting)

Instructions

1. 1

   Preheat the Oven - Set the oven rack to the middle position. Preheat the oven to 450°F (232°C).

2. 2

   Prepare the Ramekins - Melt 1 tablespoon of butter in a microwave-safe dish, for about 30 seconds. Brush it on the inside of four 8-ounce ramekins. Lightly coat with flour and tap out the excess. Set the ramekins on a baking sheet.

3. 3

   Melt the Chocolate - In a double boiler, over simmering water, melt 8 tablespoons of butter with the chocolate. Whisk to combine until smooth, then remove from heat.

4. 4

   Combine the Ingredients - Using a stand mixer with the whisk attachment or hand-held mixer, beat the eggs and egg yolks, sugar, and salt at high speed until thickened and pale, about 3 minutes. Quickly fold the chocolate into the mixture. Fold in the flour until just combined.

5. 5

   Bake - Evenly divide the batter into the prepared ramekins. Bake on the baking sheet for 9 minutes, or until the sides are set, the tops slightly cracked, and the centers are slightly jiggly.

6. 6

   To Serve - Let the cakes cool in the ramekins for 1 minute. Run a knife or small spatula along the sides a few times to release. Cover each ramekin with an inverted dessert plate. Wear an oven mitt and carefully turn each one over, and let stand for 10 seconds. Use a spatula or knife to lift the corner of the ramekin and a gloved hand to lift and unmold the cake. Sprinkle with powdered sugar and serve immediately.