Molten Chocolate Lava Cakes in Ramekins

What you need

• 115 g (1 stick) unsalted butter, cut up, plus extra for the ramekins
• 170 g (6 oz) dark chocolate, 55-70% cocoa, chopped
• 2 large eggs
• 2 large egg yolks
• 50 g (1/4 cup) granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 tbsp all-purpose flour, plus extra for the ramekins
• powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Heat the oven to 230 °C (450 °F).

2. 2

   Butter four 240 ml (8 oz) ramekins, dust them with flour and tap out the excess.

3. 3

   Melt the chocolate and butter in a heatproof bowl set over barely simmering water, stirring until smooth. Take it off the heat.

4. 4

   The centres stay runny and the eggs only lightly cooked, so choose pasteurized eggs when serving anyone young, elderly, pregnant or immunocompromised.

5. 5

   Beat the eggs, yolks, sugar and salt with an electric mixer on high until thick and pale, about 5 min.

6. 6

   Pour the warm chocolate and the vanilla into the eggs and fold until almost blended.

7. 7

   Sift the flour over the top and fold until no streaks remain.

8. 8

   Divide the batter between the ramekins and set them on a baking sheet.

9. 9

   Bake until the sides are set and the centres still wobble slightly, 10-12 min.

10. 10

    Let them stand for 1 min, then run a thin knife around each edge.

11. 11

    Turn each ramekin out onto a plate and lift it off.

12. 12

    Dust with powdered sugar and serve at once.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.