Lava Cakes

Ingredients

• 6 ounces (170g) high quality semi-sweet chocolate
• 1/2 cup (115g; 1 stick) unsalted butter
• 1/4 cup (31g) all-purpose flour (spoon & leveled)
• 1/2 cup (60g) confectioners' sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg yolks

Steps

1. 1Spray muffin tin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the muffin tin when inverted onto a plate in step 7.
2. 2Preheat oven to 425°F (218°C).
3. 3Coarsely chop the chocolate. Place butter into 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. 4Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
5. 5Spoon chocolate batter evenly into each prepared muffin cup and bake for 8-10 minutes until the sides appear solid and firm—the tops will still look soft.
6. 6Allow to cool for 1 minute, use a spoon to release the cakes from the pan and place each upside down on plates.
7. 7Serve with vanilla ice cream and raspberries.