Chocolate Lava Cake
Nonstick cooking spray, for the ramekins
6 ounces semisweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter
2 large eggs plus 2 large egg yolks
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch fine salt
2 tablespoons all-purpose flour
1/4 cup confectioners\u2019 sugar
1 pint raspberries
4 fresh mint sprigs
Instructions:
Preheat the oven to 450 degrees F. Spray four 6-ounce ramekins with cooking spray and set on a quarter-sheet pan.
Fill a small pot with 2 inches of water and bring to a boil, then reduce heat to maintain a gentle simmer. Put the chocolate and butter in a heatproof bowl and place the bowl over the pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir with a silicone spatula occasionally until the chocolate and butter are melted and smooth. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs, yolks, granulated sugar, vanilla and salt on high speed until pale and fluffy, about 1 minute.
Pour the chocolate mixture into the egg mixture and gently mix together until the chocolate is totally incorporated. Fold in the flour using a silicone spatula until well mixed.
Divide the batter among the ramekins and bake for 10 to 12 minutes. The center will be slightly soft; be careful to not overbake.
Remove the cakes from the oven and let cool for 5 minutes. If necessary, use a small spatula to loosen the edges of each cake. Invert the lava cakes onto individual serving plates.
Garnish with the confectioners' sugar, raspberries and fresh mint. Serve warm.
