Soft Chocolate Lava Cake

Steps

1. 1.

   1.

   Prep The Ramekins** Butter four 150–180 ml ramekins well. Dust with cocoa powder. Tap out excess. This helps them release and looks nicer than flour.

2. 2.

   Melt Chocolate And Butter

   Melt chopped chocolate and 100 g butter in a bowl over simmering water or in short microwave bursts. Stir until smooth. Cool 2 minutes so it does not scramble the eggs.

3. 3.

   Make The Batter

   Whisk in powdered sugar. Add eggs, yolks, vanilla, and salt. Whisk until glossy. Fold in flour until just combined. Do not overmix.

4. 4.

   Fill And Bake Soft Chocolate Lava Cake

   Divide batter among ramekins. Bake at 220°C (425°F) for 10–12 minutes. Edges should look set and the centre should still jiggle slightly when you nudge the dish. That jiggle is the lava. Overbake and you get regular cake.

5. 5.

   Unmould Carefully

   Rest 1 minute. Run a knife around the edge. Invert onto plates. Tap gently. If one sticks, scoop it out and call it rustic.

6. 6.

   Serve At Once

   Dust with powdered sugar. Add ice cream or berries if you want. The centre firms as it sits, so do not wait.