The Best Chocolate Lava Cake

Ingredients:

• 170 g dark chocolate, coarsely chopped
• 110 g unsalted butter at room temperature + 1 tbsp melted butter
• 1/4 cup sugar + extra for sprinkling ramekins
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• 0.5 tsp coarse salt
• 2 large eggs + 2 large egg yolks
• 2 tbsp. premium flour
• Special equipment: 4 ramekins with a volume of 180 ml.

Preparation:

1. Preheat oven to 200°C.
2. Grease four 180 ml (6 oz) ramekins with melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
3. In a medium bowl, combine the chocolate and butter. Microwave on high power in 30-second intervals, stirring with a silicone spatula, until the butter and chocolate are completely melted and smooth, about 1.5 minutes. Add the vanilla extract, espresso powder, and salt to the chocolate mixture and stir.
4. Place the eggs, egg yolks, and 1/4 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until pale and fluffy, about 1.5-2 minutes.
5. With the mixer running at low speed, add the chocolate mixture to the egg mixture. Remove the bowl from the mixer and gently fold in the flour with a silicone spatula.
6. Divide the batter evenly among the four prepared ramekins. Bake until the cakes are set on the sides but still soft in the middle, 12-14 minutes. A tester inserted into the center of each cake will come out covered in the chocolate mixture. Do not overbake.
7. Let the cakes cool for 1 minute. Invert onto plates and serve hot.