Decadent Chocolate Lava Cakes

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

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.

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. 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 batter. Gently fold the dry ingredients into the wet ingredients using a spatula until just incorporated and no streaks of flour remain.

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 of the cakes should look firm and set, but the center should still look soft and slightly jiggly.

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

9.To serve, run a thin knife around the edge of each cake. Invert each ramekin onto a small serving plate. If the cake sticks, gently tap the bottom of the ramekin.

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