Molten Chocolate Lava Cake

• 170g dark chocolate (70% cocoa), chopped
• 115g unsalted butter, plus more for ramekins
• 2 large eggs
• 2 large egg yolks
• 100g powdered sugar, sifted
• 60g all-purpose flour
• Pinch of fine sea salt
• 1 tsp pure vanilla extract
• Cocoa powder for dusting
• Vanilla ice cream and raspberries to serve

Instructions

1. 1

   Preheat oven to 220°C (425°F). Butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.

2. 2

   Melt chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.

3. 3

   Whisk eggs, egg yolks, and powdered sugar until pale and slightly thickened, about 2 minutes.

4. 4

   Fold the chocolate mixture into the egg mixture. Add vanilla and salt.

5. 5

   Gently fold in flour until just combined — do not overmix.

6. 6

   Divide batter among prepared ramekins. Can be refrigerated at this point for up to 24 hours.

7. 7

   Bake for 11-13 minutes until edges are set but center still jiggles. Run a knife around edges and invert onto plates. Serve immediately with ice cream.

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