Decadent Molten Chocolate Lava Cakes

1.Preheat your oven to 220°C (425°F). Generously butter four 6-ounce ramekins and lightly dust them with cocoa powder or flour, tapping out any excess.

2.In a heatproof bowl set over a saucepan of simmering water (or 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.

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 2 minutes.

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 batter and gently fold them in using a rubber spatula until no streaks of flour remain. Overmixing will develop the gluten and prevent the lava center.

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

7.Place the ramekins on a baking sheet and bake for 12 to 15 minutes. The edges should look set and slightly firm, but the center should still look soft and jiggly.

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

9.To serve, carefully invert each cake onto a small dessert plate. If it sticks, gently run a thin knife around the edge before inverting.

10.Dust immediately with powdered sugar and serve warm with fresh berries and a scoop of vanilla ice cream or a dollop of whipped cream.