Chocolate Molten Lava Cake

Directions

• Place butter and chocolate in a bowl. Set it over a pot of barely simmering water (making a double-boiler) and allow to melt, stirring frequently. Set aside to cool (but not for too long, you don’t want this mixture to harden, just to cool so it doesn’t cook the eggs once we add them.)
• Preheat the over to 450F. Butter and lightly flour 6 5.5-7 oz ramekins. Cut out a small piece of parchment that fits inside the ramekin and place on the bottom of each ramekin. Place the ramekins on a baking sheet.
• Beat eggs with a pinch of salt and sugar on high speed of your mixer until thick and pale.
• Fooled cooled chocolate into the eggs with a rubber spatula. Sift flour into chocolate egg mixture and finish folding with a rubber spatula. Divide the mixture between ramekins. You may proceed to the next step immediately or refrigerate the ramekins for 30 minutes (this will keep the inside even gooier.)
• Transfer the sheet with ramekins into the preheated oven and bake for 7-10 minutes, until the outside and top are set but the middle is soft and jiggly.
• Allow the cakes to cool for a minute or so, then place a plate on top of each ramekin and invert it. Dust each cake with some powdered sugar. Serve with ice cream and berries and enjoy.