Molten Chocolate Cake

1Preparing the Cake Batter Preheat the oven to 450°F (230°C) and grease 4 ramekins with butter, then dust with cocoa powder. Set aside.

2In a microwave-safe bowl, melt the bittersweet chocolate (4 ounces) and unsalted butter (½ cup) in 30-second intervals, stirring between each, until smooth. Let it cool slightly.

3In a separate bowl, whisk together the eggs (2), egg yolks (2), granulated sugar (¼ cup), and vanilla extract (¼ teaspoon) until well combined.

4Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth.

5Add the salt (⅛ teaspoon) and all-purpose flour (2 tablespoons) to the batter, and gently fold until fully incorporated. Do not overmix.

6Preparing the Filling In a small saucepan, heat the heavy cream (¼ cup) until it simmers. Remove from heat and pour over the bittersweet chocolate (2 ounces). Let it sit for a minute, then add the unsalted butter (1 tablespoon), vanilla extract (⅛ teaspoon), and a pinch of salt (Pinch). Stir until smooth.

7Pour the cake batter into the prepared ramekins, filling them halfway. Spoon a dollop of the chocolate filling into the center of each ramekin, then cover with more batter until the filling is well concealed.

8Bake in the preheated oven for 12-14 minutes, until the edges are set but the centers are still soft. Be careful not to overbake.

9Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges, then carefully invert each cake onto a serving plate.

10Garnishing and Serving Dust the molten chocolate cakes with powdered sugar and garnish with fresh berries and mint leaves. Serve immediately and enjoy the luscious, molten center.