Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 8 ounces high-quality dark chocolate, chopped

• 1/4 cup all-purpose flour

• 1/2 cup powdered sugar

• 1/8 teaspoon salt

• 3 large eggs

• 3 egg yolks

• 1 teaspoon vanilla extract

• Optional: Cocoa powder or powdered sugar for dusting

• Optional: Vanilla ice cream or whipped cream for serving

Instructions:

1. Preheat Oven:

• Preheat your oven to 425°F (220°C). Grease and lightly flour 4 to 6 ramekins or custard cups.

1. Melt Chocolate and Butter:

• In a heatproof bowl set over a pot of simmering water (double boiler), melt the butter and chopped chocolate together. Stir until smooth. Alternatively, you can melt them in the microwave in short intervals, stirring between each interval.

1. Prepare Batter:

• In a separate bowl, whisk together the flour, powdered sugar, and salt. Add this dry mixture to the melted chocolate and butter. Mix well.

1. Add Eggs:

• Add the eggs and egg yolks one at a time, mixing well after each addition. Ensure that the batter is smooth and well combined.

1. Add Vanilla Extract:

• Stir in the vanilla extract.

1. Fill Ramekins:

• Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet for easy handling.

1. Bake:

• Bake in the preheated oven for about 12-15 minutes, or until the edges are set, but the center is still soft. The exact baking time may vary depending on your oven and the size of your ramekins.

1. Cool Slightly:

• Allow the cakes to cool for a few minutes. You can run a knife around the edge of each ramekin to help loosen the cakes.

1. Invert and Serve:

• Carefully invert each ramekin onto a serving plate. The molten lava cake should slide out with the gooey center intact.

1. Dust and Serve:

• Dust the top of each cake with cocoa powder or powdered sugar if desired. Serve immediately.

1. Optional: Serve with Ice Cream or Whipped Cream:

• For an extra indulgence, serve the molten lava cakes with a scoop of vanilla ice cream or a dollop of whipped cream.