Kraft Molten Chocolate Cake

Instructions

1. Preheat your oven to 425°F (220°C) and generously grease four 6-ounce ramekins with butter. Lightly dust the insides with flour, tapping out any excess. This step will ensure the cakes slide out easily after baking.

2. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring each time until the mixture is smooth and fully melted. Be careful not to overheat the chocolate to prevent it from seizing.

3. In a separate mixing bowl, sift together the flour and powdered sugar. This will help eliminate any lumps and ensure a smooth batter.

4. Add the eggs, egg yolks, vanilla extract, and salt to the dry ingredients. Whisk everything together until well combined and the mixture becomes slightly lighter in color.

5. Pour the melted chocolate mixture into the egg mixture while continuously whisking to avoid any clumps. Blend everything together until the batter is smooth and shiny.

6. Divide the batter evenly among the prepared ramekins, filling each one about three-fourths full. Place the ramekins on a baking sheet for easy handling and even baking.

7. Bake the cakes in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft to the touch. Keep a close eye on them as overbaking can cause the lava centers to solidify.

8. Remove the ramekins from the oven and let them sit for a minute or two to cool slightly. Using oven mitts or a kitchen towel, carefully invert each cake onto a plate. The molten chocolate lava should flow out from the center, creating a tempting display.

9. Serve your Kraft Molten Chocolate Cakes warm, dusted with powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra touch of indulgence. These mini lava cakes are best enjoyed immediately for the ultimate melt-in-your-mouth experience.