Lava Cakes

Molten chocolate cakes are cake on the outside and yummy, oozing gooeyness waiting to pour out on the inside. They can be prepared ahead of time and baked 15-20 minutes before you plan on eating them. This makes 2 very large servings - better to serve with ice cream for 4. An electric beater comes is a must so as to incorporate enough air into the batter.

2/4/21 Whipped this up quickly after dinner as a treat. I've made this before and overcooked it (so it came out as cake). This time I stuck to 15 min and it came out just right. The cake batter was also thicker than last time (maybe the Canadian flour?) - but still edible.
8/24/23 Used chocolate chunks and doubled recipe to make 4 ramekins worth.

• 85 g butter
• 108 g rich dark chocolate (half the bar plus one square) OR 100 g chocolate chunks - 70% dark 
• 2 eggs
• 1/4 c sugar
• 1/8 c flour
• 1/2 T cocoa powder
• 1/4 t salt
• 1 t vanilla
• optional: 1/2 t instant coffee granules

1. Generously grease 2 large ramekins.
2. In a small pan, over very low heat, melt the butter and chocolate pieces, stirring often. Remove from heat.
3. In a large bowl, beat together the eggs and sugar for 7 minutes.
4. Add the flour, cocoa, salt, vanilla and coffee. Beat for 2 minutes.
5. Slowly add the chocolate mixture and beat for another 5 minutes.
   
6. Pour into ramekins, 3/4 full. Refrigerate, if desired to bake at a later time.
7. Bake on a cookie sheet at 190C/375F for 15-20 minutes, until puffed and mostly dry on top.
8. Rest for 3 minutes.
9. Invert onto plates. Serve warm.