📖 Instructions

1. Preheat your oven to 425°F (220°C). This high temperature ensures the cakes cook quickly and develop that signature molten center.
2. Generously grease and flour two ramekins (about 6-ounce size). I use butter for greasing, followed by a dusting of cocoa powder instead of flour. This prevents any white residue on the finished cakes. If you don’t have cocoa powder, flour will work just fine, though! Make sure you coat the entire surface evenly!
3. Melt the chocolate and butter. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), combine the bittersweet chocolate and unsalted butter. Stir until completely smooth and melted. Make sure the bowl isn’t touching the water; you don’t want the chocolate to overheat!
4. Whisk in the sugar. Remove the melted chocolate mixture from the heat and whisk in the granulated sugar until well combined. The mixture should be glossy and smooth.
5. Beat in the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating well after each addition. Be careful not to overmix at this stage; overmixing can result in a less molten center. A few strokes are all you need after each egg!
6. Incorporate the flour and salt. Gently fold in the all-purpose flour and salt until just combined. Be careful not to overmix; a few streaks of flour are okay. I mean its not a big deal, it just may affect the cake rising a bit.
7. Divide the batter between the prepared ramekins. Pour the batter evenly into the prepared ramekins. They should be about three-quarters full.
8. Bake the cakes. Place the ramekins on a baking sheet and bake for 12-15 minutes. The edges of the cakes should be set, but the centers should still be soft and molten. Keep a close eye on them; baking times can vary depending on your oven. A toothpick inserted near the edge should come out clean, but the center should be gooey!
9. Let the cakes cool slightly. Remove the cakes from the oven and let them cool in the ramekins for about a minute or two. This helps them set slightly, making them easier to invert.
10. Invert the cakes onto plates. Run a thin knife around the edges of each cake to loosen it from the ramekin. Place a plate over the ramekin and carefully invert it. Gently tap the bottom of the ramekin to release the cake. Serve immediately.
11. Garnish and serve. Dust the cakes with powdered sugar and serve with a scoop of vanilla ice cream or fresh raspberries, if desired. A sprig of mint adds a nice touch of freshness. I also like to add a drizzle of chocolate sauce for extra decadence! Maybe even some nuts.