Chocolate Lava Cakes
"Molten chocolate cakes with a gooey, spill-everywhere center — the dessert that makes people think you went to culinary school."
The Game Plan
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Preheat the oven to 425 degrees. Butter six 6-oz ramekins generously, then dust the insides with cocoa powder, tapping out the excess.
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Melt the chocolate chips and butter together in a microwave-safe bowl in 30-second bursts, stirring between each one. Usually takes about 90 seconds total. Let it cool slightly for 2-3 minutes.
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Whisk in the powdered sugar until smooth, then whisk in the 3 whole eggs and 3 egg yolks one at a time. Add the vanilla and salt.
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Fold in the flour with a spatula until just combined. Don't overmix — you want this batter to stay rich, not become cakey.
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Divide the batter evenly among the ramekins, filling each about three-quarters full.
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Place the ramekins on a baking sheet and bake for exactly 12-14 minutes. The edges should be set and firm, but the center should still jiggle when you gently shake the ramekin.
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Let them cool for 1 minute — no longer or the centers will set. Run a knife around the edge of each ramekin, place a plate on top, and flip. Give it a confident tap and lift the ramekin away.
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Serve immediately. Dust with powdered sugar or add a scoop of ice cream on the side.
