Chocolate Molten Lava Cakes
2 large eggs
4 egg yolks
2/3 cup granulated sugar
¼ tsp. salt
½ tsp. vanilla extract
2 Tbsp. cocoa powder, plus ramekin dusting
4 oz. bittersweet chocolate bar
½ cup unsalted butter (1 stick)
½ cup all purpose flour (Sifted)
Preheat the oven to 450 F. Spray the insides of 4- 6 oz. ramekins. Sift a generous layer of cocoa powder on the sides and bottom of the ramekins.
Melt the chocolate and butter. You can melt both of them combined over a double boiler or you can microwave them separately in a microwave, To microwave the chocolate, place the chocolate (Break into pieces first) in a microwavable bowl. Microwave on high for 1 minute. Continue to microwave in additional 30 second increments until the chocolate is melted. Check the chocolate after each interval. Check by touching the chocolate with a small rubber spatula or spoon to see if it melts to the touch.
In a medium bowl, beat the eggs, egg yolks and the salt until light and airy; about 60 seconds. Add the sugar and vanilla extract; beat about 30 seconds more. Add the melted chocolate, butter, cocoa powder and flour (Sift the flour into the bowl). Beat until well combined. Divide the batter into the ramekins.
Bake for 12-13 minutes. Let them sit for 15-20 minutes (they will still be very warm) so they will set before removing from the ramekins. To turn the cakes out of the ramekins, gently go around the cakes with a butter knife. Place a small plate over the top of the ramekin and turn it over. The cake should release onto the plate. Or you can serve them in the ramekins.
Serve warm with a scoop of vanilla ice cream, chocolate ganache and topping of your choice.
Makes 4 lava cakes