Decadent Molten Chocolate Lava Cakes

1.Preheat your oven to 220°C (425°F). Generously butter four 6-ounce ramekins. Dust the inside of the buttered ramekins lightly with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.

2.In a heatproof bowl set over a saucepan of simmering water (or carefully in a microwave in 30-second intervals), melt the chopped chocolate and butter together, stirring until completely smooth. Remove from heat and let cool slightly for about 5 minutes.

3.In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale yellow and slightly thickened, about 1 minute. Whisk in the vanilla extract.

4.Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined. Do not overmix.

5.Sift the flour and salt over the chocolate mixture and gently fold them in using a rubber spatula until no streaks of flour remain. Be careful not to deflate the batter.

6.Divide the batter evenly among the four prepared ramekins.

7.Bake for 12 to 15 minutes. The edges of the cakes should look set and firm, but the center should still look soft and slightly jiggly. Baking time is crucial for the molten center.

8.Carefully remove the baking sheet from the oven. Let the cakes cool in the ramekins for exactly 1 minute.

9.To serve, run a thin knife around the edge of each cake. Place a serving plate upside down over the ramekin, and carefully invert the cake onto the plate. If necessary, gently tap the bottom of the ramekin to release.

10.Dust immediately with powdered sugar and serve warm, optionally accompanied by a scoop of vanilla ice cream or fresh raspberries.