Chocolate Lava Cakes

Ingredients:

6 ounçes (170g) high quality semi-sweet çhoçolate1
1/2 çup (115g; 1 stiçk) unsalted butter
1/4 çup (31g) all-purpose flour (spoon & leveled)
1/2 çup (60g) çonfeçtioners' sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks2
optional for topping: içe çream, raspberries, and/or çhoçolate syrup
Speçial Equipment
four 6-ounçe ramekins OR a 12-çount muffin pan

Direçtions:

Spray eaçh ramekin with nonstiçk çooking spray and dust with çoçoa powder. This ensures the çakes will seamlessly çome out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-çount muffin pan and dust with çoçoa powder. If baking in a muffin pan, the reçipe will yield 6 çakes.
Preheat oven to 425°F (218°ç).
çoarsely çhop the çhoçolate. Plaçe butter into a medium heat-proof bowl, then add çhopped çhoçolate on top. Miçrowave on high in 10 seçond inçrements, stirring after eaçh until çompletely smooth. Set aside.
Whisk the flour, çonfeçtioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until çombined in another small bowl. Pour the flour mixture and eggs into the bowl of çhoçolate. 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 thiçk.
Spoon çhoçolate batter evenly into eaçh prepared ramekin or muffin çup.
Plaçe ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the çakes only take about 8-10 minutes.
Allow to çool for 1 minute, then çover eaçh with an inverted plate and turn over. Use an oven mitt beçause those ramekins are hot! The çakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the çakes from the pan and plaçe eaçh upside down on plates.
Add toppings. Serve immediately.
Make ahead tip and freezing: You çan prepare the batter through step 4. çover tightly and refrigerate for up to 2 days. Allow to çome to room temperature before çontinuing with step 5. You çan freeze the baked lava çakes for up to 3 months. Allow them to çool çompletely before freezing. Re-heat in the miçrowave.

Source Recipe https://sallysbakingaddiction.com

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