Chocolate Lava Cakes

Ingredients

• 6 oz high quality semi sweet chocolate
• 1/2 cup unslated butter
• 1/4 cups all purpose flour
• 1/2 cup confectioners’ sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• optional for topping: ice cream, berries, and/or chocolate syrup

Directions

1. Spray 4 6-oz ramekins with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. Or spray half of a 12-count muffin pan and dust witwith cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
2. Preheat oven to 425 *F
3. Coarsely chop the chocolate. Place butter in a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
4. Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and the egg yolk together until combined in another small bowl. Pour the flour mixture and eggs into teh bowl of chocolate. Slowly stir everything together using a silicone spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
5. Spoon the chocolate batter evenly into each prepared ramekin or muffin cup.
6. Place ramekins onto a baking sheet and bake for 12-14 minutes until tehe sides appear solid and firm; the tops will still look soft. Muffin tin - cakes only take 8-10 minutes.
7. Allow to cool for 1 minute, then separate sides with knife and cover each with an inverted plate and turn over. Use an oven mitt because the ramekins are hot. The cakes should release easily from the ramekin. Muffin pan - use a spoon to release the cakes.
8. Add toppings. Serve immediatly.