Chocolate Lava Cake

Ingredients

• 115 g (4 oz) dark chocolate, chopped
• 115 g (½ cup) unsalted butter, plus extra for greasing
• 2 large eggs
• 2 large egg yolks
• ¼ cup (50 g) sugar
• 2 tbsp all-purpose flour
• Pinch of salt
• Cocoa powder, for dusting ramekins
• Powdered sugar and berries, for serving (optional)

Method

1. Preheat the oven to 425°F (220°C). Generously butter four small ramekins, then dust with cocoa powder, tapping out the excess.
2. In a heatproof bowl set over a saucepan of simmering water (or using low heat), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk eggs, egg yolks, and sugar until slightly thickened and pale.
4. Whisk the melted chocolate mixture into the egg mixture until combined, then gently fold in flour and salt just until no streaks remain.
5. Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
6. Bake for 10–12 minutes, until the edges are set but the centres still look soft and slightly jiggly.
7. Let rest for 1 minute, then run a knife around the edges and invert each cake onto a dessert plate. Dust with powdered sugar and serve immediately, with berries if desired.