This delectable dessert is a true crowd-pleaser, with a rich and creamy center that oozes out of a perfectly baked chocolate lava cake.
1/2 cup unsalted butter, 8 ounces bittersweet chocolate, chopped, 3 large eggs, 3 large egg yolks,
1/2 cup granulated sugar, 1/4 teaspoon salt, 1/2 cup all-purpose flour, Powdered sugar and fresh berries for serving.
Preheat your oven to 425°F (218°C) and grease four 6-ounce ramekins with butter. Dust the ramekins with cocoa powder and tap out the excess.
In a large microwave-safe bowl, melt the butter and bittersweet chocolate together in 30-second intervals, stirring after each interval until completely melted and smooth.
In a separate bowl, beat the eggs, egg yolks, granulated sugar, and salt together until light and fluffy.
Fold the chocolate mixture into the egg mixture until fully combined. Then, fold in the flour until just combined.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 of the way full.
Bake the cakes on a baking sheet for 12-14 minutes or until the edges are set and the center is still slightly jiggly.
Let the cakes cool in the ramekins for 5 minutes, then invert onto serving plates. Dust with powdered sugar and serve with fresh berries on the side.