Chocolate Molten Lava Cake

• 2 eggs
• 2 egg yolks
• Pinch of salt
• 50 g sugar
• 114 g butter, unsalted, cut into pieces
• 170 g semi-sweet chocolate, chopped
• 16 g all purpose flour
• 8 g powdered sugar
• Optional ice cream and raspberries for serving

Mga Tagubilin

1. 1

   Place the butter and chocolate in a bowl. Set it over a pot of barely simmering water (making a double-boiler) and allow them to melt, stirring frequently. Set aside to cool (but not for too long, you don't want this mixture to harden, just to cool so it doesn't cook the eggs once we add them.)

2. 2

   Preheat the oven to 450°F (230°C). Butter and lightly flour 6 ramekins (5.5–7 oz/155–200g each). Cut out a small piece of parchment that fits inside each ramekin and place it on the bottom. Place the ramekins on a baking sheet.

3. 3

   Beat the eggs with salt and sugar on high speed of your mixer until thick and pale.

4. 4

   Fold the cooled chocolate into the eggs with a rubber spatula. Sift the flour into the chocolate egg mixture and finish folding with a rubber spatula. Divide the mixture between the ramekins. You may proceed to the next step immediately or refrigerate the ramekins for 30 minutes (this will keep the inside even gooier).

5. 5

   Transfer the baking sheet with the ramekins into the preheated oven and bake for 7–10 minutes, until the outside and top are set but the middle is soft and jiggly.

6. 6

   Allow the cakes to cool for a minute or so, then place a plate on top of each ramekin and invert it. Dust each cake with some powdered sugar. Serve with ice cream and berries and enjoy.