Indulge in these rich and gooey chocolate lava cakes, perfect for a special dessert.
Preheat your oven to 450°F (230°C) and prepare four 4-ounce ramekins by greasing them with butter and dusting with flour.
Ensure the ramekins are well-coated to prevent sticking.
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl over simmering water or in the microwave. Stir until smooth and set aside to cool slightly.
Avoid overheating the chocolate to maintain its smooth texture.
In a mixing bowl, beat the eggs, egg yolks, and granulated sugar with an electric mixer on high speed until the mixture is thick and pale, about 8 minutes.
The mixture should form ribbons when the beaters are lifted.
Gently fold the melted chocolate mixture into the egg mixture until combined. Then, sift the flour over the batter and fold it in gently.
Use a light hand when folding to maintain the batter's volume.
Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
Fill the ramekins about three-quarters full for the best results.
Bake in the preheated oven for about 14 minutes, or until the edges are set and the centers are still slightly jiggly.
Underbaking slightly ensures a molten center.
Remove from the oven and let the cakes rest for 1 minute. Carefully invert each ramekin onto a serving plate and let sit for 20 seconds before lifting the ramekin off.
Run a knife around the edges if the cakes don't release easily.
Dust the tops with confectioners' sugar and serve immediately.
Serve with a scoop of ice cream or fresh berries for added flavor.
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