Molten Chocolate Lava Cakes

Ingredients

• 4 oz semi-sweet chocolate, roughly chopped
• 2 oz bittersweet chocolate, roughly chopped
• 3/4 cup unsalted butter, diced into 1 Tbsp pieces, plus more butter for pan
• 1 1/2 cups powdered sugar
• 1/8 tsp salt
• 3 large eggs
• 3 egg yolks
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• Vanilla ice cream, sweetened whipped cream, raspberries, chocolate sauce or caramel sauce for serving

Directions

1. Preheat the oven to 425 degrees. Coat 6 cups of a jumbo muffin pan, or six 6 oz. ramekins, generously with softened butter so the cakes release cleanly, then set them aside.
2. Put the chocolate and butter in a medium microwave-safe mixing bowl. Microwave on high power for 30 seconds, take the bowl out, and stir. Heat for another 30 seconds, then stir until smooth. If the mixture still needs help, microwave in 15 second bursts until melted. Set it aside to cool just a little.
3. Stir the powdered sugar and salt into the chocolate mixture; the batter will look quite thick. Add the eggs, egg yolks, and vanilla, and keep stirring until everything is fully blended. Fold in the flour and stir just until no dry streaks remain.
4. Spoon the batter into the prepared cups, filling each about 2/3 full, which is about 1/2 cup per cake. If you are using custard cups, place them on a baking sheet before they go into the oven.
5. Bake until the edges are set and the middles remain soft, about 11 – 12 minutes.
6. Take the cakes out of the oven and let them stand for 1 – 2 minutes. If they do not look loosened, slide a knife around the edges. Turn them out onto a cutting board or another rectangular surface, move them to dessert plates, add toppings as desired, and serve warm.