Chocolate Lava Cake
1 stick (4 oz.) butter
6 oz. good quality dark chocolate
2 whole eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon espresso powder
Confectioners sugar to garnish (optional)
Chocolate espresso beans to garnish (optional)
Grease four, 6-oz. ramekins with butter and dust with flour; set aside.
Preheat oven to 450 degrees F. In a microwave safe bowl, combine the butter and chocolate. Microwave in 20 second increments, stirring between increments, until butter and chocolate is melted. Meanwhile, in another bowl, whisk the eggs, egg yolks, sugar, and salt until fully combined and thick. Stir in vanilla. Fold the melted chocolate mixture, flour, and espresso powder into the egg mixture until just combined. Divide the batter evenly between the prepared ramekins.
Arrange ramekins on a baking pan and put into oven. Bake 12-13 minutes until the tops are done but the centers are not set. Remove from oven and allow cakes to cool in the ramekins for approximately 1 minute. Flip the ramekin upside down onto a plate and gently tap the bottom until cake is released from mold. Repeat for the other 3 ramekins. Top with powdered sugar and chocolate espresso beans if desired. Serve immediately.
Source: Recipe from Food and Wine