Chocolate Lava Cake

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Adapted from NY Times

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Serves 2

• 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about ½ cup)
• 3 tablespoons butter, cut into cubes, plus more for the ramekin
• 3 tablespoons granulated sugar, plus more for the ramekin
• 1 large egg
• 1 large egg yolk
• ½ teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 2 tablespoons all-purpose flour (GF flour works)
• Confectioners’ sugar, to serve (optional)

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1. Pre-heat oven to 425-F.
2. Smear butter all over the inside of 2 (10 oz) ramekins and then dust with granulated sugar. Muffin tins, or Pyrex cups work fine too.
3. In a microwave safe bowl, place butter and chocolate. Heat for 1 minute and stir. Allow to sit for a minute and stir again. IF the butter and chocolate is still not melted, place in the microwave for another 30 seconds to a minute.
4. In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
5. Using a silicone spatula, add the chocolate to the egg mixture and stir gently until combined.
6. Pour the mixture into the ramekins. Bake for 12-14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
7. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.