Preheat the oven on bake mode to 450 degrees Fahrenheit. Butter and lightly flour 4-6 oz. ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
On low, in a small saucepan, melt the butter with the chocolate.
In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 8-10 minutes, or until the sides of the cakes are firm but the centers are still soft.
Let the cakes cool in the ramekins for 1 minute, then cover with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds then unmold the chocolate lava cakes.
Serve plain, with powdered sugar, with whipped or ice cream. Whatever your preference is: other topping options include fruits like strawberries and raspberries.
Servings 0