butter and cocoa powder for coating the custard cups
1 stick butter
2 ounces 70% dark chocolate
2 ounces semisweet chocolate
1¼ cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
½ cup all-purpose flour
Preparation Instructions
Preheat your oven to 425˚
Coat 4 large ramekins with butter and dust lightly with cocoa powder, set aside.
In a medium mixing bowl, melt the butter and both chocolates in the microwave for about a minute and a half then stir until smooth.
Whisk in the powdered sugar, eggs, egg yolks, vanilla and then flour until smooth.
Divide between the ramekins, a bit less than 5 ounces of batter in each if you prefer to weight them over eyeballing it.
Place ramekins on a baking sheet and place in the oven.
Bake for about 15 minutes or until the top has just domed a bit and is no longer jiggly.
Remove from the oven an let cool for 1 minute, then turn out onto serving plates (may need to run a knife round the edge) and serve with vanilla ice cream.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/01/easy-molten-lava-cakes/