Target: 6 × 4 inches · landscape

Chocolate Lava Cake

37 min · 4 cakes

Ingredients

□ 6 oz bittersweet chocolate, finely chopped

□ 1/2 cup unsalted butter, cubed

□ 4 large eggs, at room temperature

□ 2 large egg yolks, at room temperature

□ 1/2 cup granulated sugar

□ 1 tsp vanilla extract

□ 1/4 tsp fine salt

□ 1/4 cup all-purpose flour

□ 1 tbsp unsalted butter, softened, for ramekins

□ 1 tbsp unsweetened cocoa powder, for ramekins

□

□ 1 tsp confectioners' sugar, for dusting

1. Heat oven to 425 F. Butter and cocoa-dust ramekins; melt chopped chocolate with cubed butter until glossy.

2. Beat eggs, yolks, and sugar until thick and pale. Fold in warm chocolate, vanilla, salt, and flour just until smooth.

3. Divide batter among ramekins. Bake at 425 F for 10 to 12 minutes, until sides set and centers jiggle.

4. Rest 2 minutes, loosen edges, and invert onto plates. Dust with confectioners' sugar and serve with raspberries, or choose ice cream instead.

Cook’s note: Pull the cakes while their centers still jiggle; residual heat continues to set the edges.