Name: Chocolate Lava Cake
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray, for the ramekins; 6 ounces semisweet chocolate, chopped; 1 stick (8 tablespoons) unsalted butter; 2 large eggs plus 2 large egg yolks; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; Pinch fine salt; 2 tablespoons all-purpose flour; 1/4 cup confectioners’ sugar; 1 pint raspberries; 4 fresh mint sprigs

Directions

Special equipment:

four 6-ounce ramekins

Preheat the oven to 450 degrees F. Spray four 6-ounce ramekins with cooking spray and set on a quarter-sheet pan.
Fill a small pot with 2 inches of water and bring to a boil, then reduce heat to maintain a gentle simmer. Put the chocolate and butter in a heatproof bowl and place the bowl over the pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir with a silicone spatula occasionally until the chocolate and butter are melted and smooth. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs, yolks, granulated sugar, vanilla and salt on high speed until pale and fluffy, about 1 minute.
Pour the chocolate mixture into the egg mixture and gently mix together until the chocolate is totally incorporated. Fold in the flour using a silicone spatula until well mixed.
Divide the batter among the ramekins and bake for 10 to 12 minutes. The center will be slightly soft; be careful to not overbake.
Remove the cakes from the oven and let cool for 5 minutes. If necessary, use a small spatula to loosen the edges of each cake. Invert the lava cakes onto individual serving plates.
Garnish with the confectioners' sugar, raspberries and fresh mint. Serve warm.

Cook’s Note

The batter can be prepared ahead of time and held, wrapped and refrigerated, in the prepared ramekins, up to 2 days in advance. Bake right from the fridge and add 2 to 3 minutes baking time.