Chocolate Molten Lava Cake

Dessert

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Scale

Equipment

6 ounce ramekins, buttered and flour dusted

8 tablespoons butter
2 teaspoon butter for coating ramekins
2 large egg + 2 yolk (36-38 g yolk, 30 g whites)
6 ounces dark chocolate, 61%-62% cacao
4 tablespoons granulated sugar
2 tablespoon all-purpose flour
1/8 teaspoon fine sea salt
If using cocoa powder, use:
1. 23 g cocoa powder
2. 37 g granulated sugar
3. 5 tablespoons butter in addition

Preheat oven to 350 degrees F
Grease ramekins with butter, recipe recommends using clarified butter which can be used by melting butter and using the clear part, not the solids. Dust with flour
Soften butter, let eggs come to room temperature
Melt the chocolate, then remove from heat and stir in softened butter until incorporated
Add sugar to eggs and mix with hand mixer until thickened and lighter in color
Whisk in flour and salt until just incorporated, then fold the egg mixture into chocolate mixture
Fill ramekins 1/2-3/4 full (118 grams each)
Bake for 11-15 minutes, or until instant read thermometer reads 125 degrees F to 129 degrees F
Cool for 1 minute, then invert onto a plate (wait 10 seconds before lifting ramekins after inverting)
Sprinkle with powdered sugar, then eat hot