Melting Cake

Instructions

1. Preheat your oven to 425°F (220°C). Grease four ramekins generously with butter and dust them with flour. This will ensure your Melting Cakes slide out easily after baking.

2. In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring well after each, until smooth and well combined. Be careful not to overheat the mixture.

3. In a separate bowl, whisk together the powdered sugar, eggs, and egg yolks until well combined and slightly pale in color.

4. Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly until everything is fully incorporated.

5. Gently fold in the flour and salt until just combined. Be careful not to overmix; this will ensure your Melting Cakes have that perfect, lava-like center.

6. Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set, but the center should still be soft and slightly jiggly.

7. Once baked, remove the ramekins carefully from the oven using oven mitts and allow them to cool for a few minutes. This resting period will help the cakes set slightly before serving.

8. To serve, carefully invert each ramekin onto a plate, tapping the bottoms if needed to release the cakes. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream on top.