Molten Chocolate Lava Cakes

1.Preheat your oven to 200°C and generously grease four 170ml ramekins with butter, then dust with cocoa powder, tapping out the excess.

2.Melt the chopped chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth, then remove from heat and let cool slightly.

3.In a separate medium bowl, whisk the eggs, egg yolks, sugar, and salt together until the mixture is pale and slightly thickened.

4.Gently fold the melted chocolate mixture into the egg mixture using a spatula until just combined.

5.Sift the flour over the batter and fold it in gently until no streaks remain.

6.Divide the batter evenly among the prepared ramekins and bake for 10 to 12 minutes, or until the sides are firm but the centers still look soft and slightly jiggly.

7.Let the cakes cool in the ramekins for 1 minute, then carefully run a knife around the edges and invert each onto a dessert plate.

8.Serve immediately while warm to ensure the center remains in a liquid state.