Molten Chocolate Cakes for Two

I almost have this recipe committed to memory which is both dangerous and comforting to know that I can always be about 20 minutes away from delicious silky, molten chocolate lava cakes. The key is picking a killer chocolate. I usually like to use Ghiardelli 60-70% Cacao. I've also been known to throw the Lindt orange-dark chocolate in there when I have it on hand. Either way, I almost always have the ingredients and it's a matter of inspiration and a little patience before I'm melting into this dreamy chocolate heaven.

Ingredients:

3oz Bittersweet Chocolate (60-74% Cacao), chopped

3 TBS Butter, plus more for ramekins

3 TBS Sugar, plus more for ramkeins

1 LG Egg

1 LG Egg Yolk

1/2 tsp Vanilla Extract

1/8 tsp Kosher Salt

2 TBS Flour

Directions:

1. Preheat oven to 425

2. Butter and Sugar your ramekins

3. In small microwave-safe bowl, combine the Butter & Chocolate and microwave 30 seconds at a time, stirring in between, until chocolate and butter are melted together

4. Combine Sugar, Egg, Egg Yolk, Vanilla, & Salt and beat with a hand mixer until thick, foamy, and pale - this takes way longer than you think - at least 5 mins

5. Whisk in the Flour

6. Fold in the chocolate mixture until combined

7. Pour into ramekins and bake 10-12 minutes or until edges are set & puffed

8. I like to serve/eat these straight out of the ramekins, but if you prefer, you can run a knife around the edges and place a plate on top, then invert the plate to turn the cake out.