Chocolate Lava Cake

1.Preheat your oven to 425°F (220°C).

2.Generously butter four 6-ounce ramekins and dust them with cocoa powder, tapping out the excess. This prevents sticking and adds a subtle chocolate crust.

3.In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt over a double boiler.

4.Whisk the powdered sugar into the melted chocolate mixture until fully incorporated.

5.Add the eggs and egg yolks one at a time, whisking thoroughly after each addition to create a smooth batter.

6.Stir in the vanilla extract and a pinch of salt.

7.Gently fold in the all-purpose flour until just combined. Be careful not to overmix to keep the cake tender.

8.Divide the batter evenly among the prepared ramekins.

9.Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be firm but the center will still look slightly soft and jiggly.

10.Remove from the oven and let the cakes cool in the ramekins for 1 minute.

11.Run a knife around the edges to loosen the cakes, then invert each onto a serving plate.

12.Serve immediately while warm, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.