Molten Chocolate Lava Cakes

Ingredients

• 4 oz bittersweet chocolate (60 to 70%), chopped
• 1/2 cup (1 stick) butter, plus more for the ramekins
• 1 tbsp cocoa powder, for dusting
• 2 large eggs plus 2 yolks
• 1/4 cup sugar
• pinch of salt
• 2 tbsp all-purpose flour
• For the sauce: 1/3 cup heavy cream and 2 oz chopped chocolate
• whipped cream, vanilla ice cream or berries, to serve

Steps

1. Heat the oven to 425°F. Butter four 6-oz ramekins well and dust with cocoa, tapping out the excess. Set on a baking sheet.
2. Melt the chocolate and butter together in a bowl over simmering water or in short bursts in the microwave, stirring until smooth.
3. Whisk the eggs, yolks, sugar and salt in a bowl until pale and thick, 2 minutes.
4. Fold in the chocolate, then sift in the flour and fold just until combined. Divide among the ramekins.
5. Bake 12 to 14 minutes, until the sides are set and the centers still jiggle. Meanwhile heat the cream until steaming and stir in the chopped chocolate until smooth.
6. Rest 1 minute, run a knife around the edges and turn out onto plates. Spoon sauce around and serve right away with cream or ice cream.

TipFill the ramekins up to a day ahead and refrigerate; bake straight from the fridge, adding 1 to 2 minutes.