Chocolate Lava Cakes

Instructions

1. Preheat the oven to 450˚F. Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
2. Create a Double Boiler: Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.
3. Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.
4. Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.
5. Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center. Cool 1 minute, then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away with a scoop of ice cream if desired.