Molten Chocolate Lava Cake Recipe

1. Preheat oven to 425 degrees F and place oven rack in center position. 2. Grease 2 ramekins with non-stick spray or butter and place on a baking sheet. Set aside. 3. Place butter and chocolate into a large microwave-safe bowl and microwave on high, until butter and chocolate melt. Whisk to combine. Mixture should be completely melted and very smooth. 4. Sift the sugar into the melted chocolate mixture, add the salt and whisk together, until smooth and thoroughly combined. 5. In a small bowl or measuring cup, lightly whisk together the egg(s), egg yolk(s) and vanilla extract. 6. Gradually whisk the egg mixture into the chocolate. Mix, until thoroughly combined. 7. Sift the flour into the chocolate mixture and mix gently to combine, just until the flour disappears. Scrape the sides and bottom of the bowl. 8. Evenly pour the batter into ramekins and bake for about 13-15 minutes, until edges are set and center is soft. Mine were perfect at 14 minutes, but ovens vary. Allow to cool for a minute or two, before handling. 9. Run a knife or thin metal spatula around the edge of each ramekin to loosen. Holding the ramekin with a dish towel or pot holder, invert it onto the serving plate. Dust cakes with powdered sugar, if desired. My favorite way to serve these is with a fanned strawberry or several raspberries, a few tiny scoops of vanilla ice cream and some whipped cream, chocolate shavings and spring of mint on top of each cake. Then I drizzle a little chocolate syrup over the ice cream and on the plate. Beautiful and delicious!