A show-stopping dessert featuring a delicate, spongy cake exterior. Upon breaking it with a spoon, a river of hot, rich chocolate lava flows out, pairing perfectly with vanilla ice cream.
Place the chocolate and butter in a heatproof bowl. Melt over a double boiler (a pot of simmering water) or in short bursts in the microwave, stirring until completely smooth.
In a separate bowl, whisk the whole eggs, egg yolks, and icing sugar vigorously until the mixture is pale and slightly frothy.
Slowly pour the warm chocolate mixture into the eggs, whisking continuously. Sift in the flour and fold gently just until combined. Butter the inside of your ramekins and fill them 3/4 full.
Preheat the oven to 200°C (400°F). Bake for exactly 9-11 minutes. The edges should be set, but the center must still jiggle slightly. Invert onto a plate and serve immediately with ice cream.
Q: Can I prepare the batter ahead of time?
A: Yes! Fill the ramekins, cover, and refrigerate. Bake them right before serving (just add 1-2 extra minutes to the baking time).
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