Molten Chocolate Lava Cakes

• 100 g dark chocolate, 70% cocoa, chopped
• 100 g unsalted butter, plus extra for greasing
• 2 whole eggs
• 2 egg yolks
• ½ cup caster sugar
• 2 tbsp plain flour, sifted
• 1 tsp cocoa powder, for dusting

Method

1. 1

   Preheat oven to 200°C. Generously butter four ramekins and dust with cocoa powder, tapping out the excess.

2. 2

   Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

3. 3

   Whisk whole eggs, egg yolks, and sugar together until pale and slightly thickened — about 2 minutes with an electric mixer.

4. 4

   Fold the chocolate mixture into the eggs, then gently fold in flour until just combined. Don't overmix.

5. 5

   Divide batter between ramekins. They should be about 3/4 full. Place on a baking tray.

6. 6

   Bake for 10-12 minutes. The edges should look firm and slightly risen, but the centre should still jiggle when shaken gently.

   Tip · 12 minutes gives a very molten centre. 14 minutes gives a softer, fudgy centre. Experiment to find your sweet spot!
7. 7

   Run a knife around the edge, invert onto plates, and dust with icing sugar. Serve with vanilla ice cream.