Chef John's Chocolate Lava Cake
Ingreadient
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2 large egg yolks
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2 large eggs
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3 tablespoons white sugar
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3 ½ ounces chopped dark chocolate
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5 tablespoons butter
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4 teaspoons unsweetened cocoa powder
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3 tablespoons flour
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1 pinch salt
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⅛ teaspoon vanilla extract
Direction
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Generously butter the insides of four 5 ½-ounce ramekins.
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Whisk egg yolks, eggs, and sugar together in a bowl with an electric mixer until foamy and lighter in color.
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Melt chocolate and butter in a microwave-safe bowl in 30-second intervals until melted, stirring after each interval, 1 to 3 minutes.
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Stir melted chocolate mixture into egg and sugar mixture until combined. Sift in cocoa powder and stir to combine. Sift in flour and salt; stir to combine into a batter. Stir in vanilla.
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Transfer batter to a resealable plastic bag. Snip off one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; gently tap ramekins on the counter to remove any air bubbles. Refrigerate for 30 minutes.
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Preheat the oven to 425 degrees F (220 degrees C).
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Arrange chilled ramekins in a casserole dish. Pour enough warm tap water into the casserole dish to reach halfway up the sides of the ramekins.
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Bake in the preheated oven for 15-18 minutes. Remove from the oven and let cool for 15 minutes.
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Loosen the edges from each ramekin with a knife. Invert cakes onto serving plates and dust with powdered sugar.
