Molten Lava Cake

• 8 Tbsp unsalted butter
• 4 oz premium bittersweet chocolate, evenly chopped into 1/4″ squares
• 2 whole eggs
• 2 egg yolks
• ¼ c sugar
• 2 tsp flour
• Additional butter and granulated sugar for greasing and dusting ramekin

Prep all ingredients in advance. You will thank yourself as you are pulling perfect Molten Lava Cakes out of the oven in 20 minutes!

Preheat oven to 450F.

Butter and dust four 6oz ramekins. Combine eggs, yolks and sugar. Mix with whisk until light and thick.

Combine butter and chocolate in double boiler over simmering water. Remove just before chocolate has completely melted. Continue stirring off heat until texture is flawlessly smooth.

Temper chocolate by dripping a few droplets of chocolate into egg mixture. Whisk vigorously. In a steady, slow stream all of melted chocolate into egg mixture, stirring constantly until fully incorporated and smooth.

Gently fold in flour. DO NOT OVER MIX.

Divide batter among ramekins. Place on tray. Bake 7 minutes.

Remove from oven. Delicately run a pairing knife down edge of ramekin and let sit 20-30 seconds before flipping onto desired serving dish.

Dust with powdered sugar, sprig of mint, or brandied cherries, etc.

Recipe developed by Chef Anna Rossi