📖 Instructions

1. Preheat your oven to 425°F (220°C). This high heat is key for achieving that perfectly gooey center and slightly firm edge. Trust me on this one; don't skimp on the preheating!
2. Grease and flour two ramekins. Use butter or cooking spray to thoroughly coat the insides of the ramekins, then dust with cocoa powder instead of flour. This ensures the cakes release cleanly and adds an extra layer of chocolate flavor. Tap out any excess cocoa.
3. Melt the chocolate and butter. In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water), combine the chopped dark chocolate and unsalted butter. Stir occasionally until completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring in between, to prevent burning.
4. Whisk in the sugar and salt. Remove the melted chocolate mixture from the heat and whisk in the granulated sugar and a pinch of salt until well combined. The sugar might make the mixture a little grainy at first, but keep whisking; it'll smooth out.
5. Beat in the eggs and egg yolks. Add the whole eggs and egg yolks one at a time, whisking well after each addition. It's important to incorporate each egg fully to ensure a smooth batter.
6. Fold in the flour. Gently fold in the all-purpose flour until just combined. Be careful not to overmix, as this can result in a tougher cake. A few streaks of flour are okay.
7. Divide the batter between the ramekins. Pour the batter evenly into the prepared ramekins. They should be about three-quarters full.
8. Bake for 12-15 minutes. Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes. The edges of the cakes should be set, but the centers should still be soft and slightly wobbly. Keep a close eye on them; baking times can vary depending on your oven.
9. Let cool slightly. Remove the ramekins from the oven and let them cool for a minute or two. This allows the cakes to set slightly, making them easier to invert.
10. Invert onto plates. Carefully run a knife around the edges of each cake to loosen it from the ramekin. Place a plate over the ramekin and invert it. Gently tap the bottom of the ramekin to release the cake.
11. Serve immediately. Dust the cakes with powdered sugar, if desired, and serve immediately with a scoop of vanilla ice cream and fresh raspberries. The contrast of the warm cake, cold ice cream, and tart berries is simply divine. And thats it! You got yourself a molten lava cake!