Rich & Decadent Chocolate Lava CakesEgg

1

Preheat your oven to 450°F. Thoroughly butter six 4 to 5 oz ramekins, ensuring all corners are coated. Dust the inside with a small amount of flour, shake to coat the entire surface, and tap out any excess.

2

In a heat-proof glass bowl set over a pot of simmering water (or using a microwave in 30-second increments), melt 6 oz of chopped bittersweet chocolate with 1/2 cup of unsalted butter. Stir until smooth and well-combined, then set aside to cool slightly.

3

In a large bowl, combine two large room-temperature eggs, two egg yolks, 1/4 cup of granulated sugar, and 1/8 teaspoon of salt. Use a hand mixer to beat the mixture on medium speed until it thickens and turns a pale yellow color.

4

Slowly pour the cooled chocolate mixture into the egg mixture and stir until combined. Gently sift in 2 tablespoons of flour and fold until the batter is smooth and free of streaks, scraping the sides of the bowl with a spatula

5

Divide the batter evenly among the prepared ramekins. Place them in the preheated oven and bake for 6 to 8 minutes. The edges should be set, but the centers should still have a slight jiggle

6

Allow the cakes to rest in the ramekins for 1 minute. Carefully place a dessert plate over the top of each ramekin and invert it. Gently remove the ramekin, garnish with powdered sugar and raspberries if desired, and serve immediately while warm.