Molten Chocolate Lava Cakes for Two

Yields 2

• 1 t cocoa powder

• 3 oz semisweet or bittersweet chocolate, chopped 3 T unsalted butter, plus more to butter ramekins 1 t vanilla

• 1⁄8 t kosher salt

• 1⁄4 c sugar

• 1 large egg, at room temperature

• 1 egg yolk

• 2 T all-purpose flour

Preheat the oven to 425 degrees. Grease two 6-ounce ramekins with butter. Dust ramekins with cocoa powder then shake out excess. Set aside.

Place butter and chocolate in a 4 cup pyrex measuring cup and carefully microwave in short bursts, stirring in between, until just melted. If you don’t have a microwave, place chocolate and butter in a heat-proof bowl over a simmering pot of water. Whisk in vanilla and salt, and set aside.

In another bowl, vigorously whisk sugar, eggs, and yolks and beat really well by hand for at least a minute. You want the mixture to be very glossy, shiny, and lightened slightly, so don’t skimp on whisking. Shift in the flour and whisk to combine.

Add chocolate mixture to the egg mixture and use a spatula to fold in.

Divide batter evenly between the 2 ramekins. Bake for 9-11 minutes, until the sides are set but the center is still slightly loose. Remove from the oven. Let them cool for 1 minute, then run a knife around the sides and invert onto plates.

Serve with whipped cream, berries, or vanilla ice cream.