Molten Chocolate Lava Cake

Preheat your oven to 220°C (425°F) with a rack positioned in the exact center. Grease the interior of four 177ml (6-oz) ceramic ramekins thoroughly with the 1 teaspoon of extra softened butter, then dust each inside surface with 1/4 tablespoon of unsweetened cocoa powder, tapping out excess to create an even non-stick coating. Set prepared ramekins on a small rimmed baking sheet for easy transfer to and from the oven.

Place the chopped 113g dark chocolate and cut 113g unsalted butter in a heatproof glass bowl set over a small saucepan of gently simmering water (double boiler method, ensure the bottom of the bowl does not touch the water). Stir continuously with a silicone spatula over medium-low heat for 3-4 minutes until the mixture is completely smooth with no remaining lumps. Remove the bowl from heat and set aside to cool for 5 minutes, until it is warm to the touch but not hot enough to cook eggs.

In a separate medium mixing bowl, combine the 2 whole eggs, 2 egg yolks, 60g granulated sugar, 5ml vanilla extract, and 1/8 teaspoon fine sea salt. Whisk vigorously by hand for exactly 2 minutes until the mixture is pale golden, thickened, and leaves a slow, thin ribbon trail when the whisk is lifted 2 inches above the bowl. Do not over-whisk to incorporate excess air, which can cause cakes to rise unevenly and collapse while baking.

Pour the slightly cooled melted chocolate-butter mixture into the whisked egg base, stirring gently with a silicone spatula in slow, folding motions until no pale egg streaks remain. Sift the 30g of all-purpose flour evenly over the top of the mixture, then fold again just until the flour fully disappears into the batter—stop mixing as soon as no dry flour is visible to avoid creating a tough, dense cake texture.

Divide the batter evenly between the four prepared ramekins, filling each to 3/4 of its total capacity (roughly 90g of batter per ramekin). Slide the baking sheet with ramekins onto the preheated center oven rack, and bake for exactly 10-12 minutes at 220°C (425°F). Cakes are done when the outer edges are fully set and puffed 1/4 inch above the ramekin rim, but the very center still looks soft and jiggly when the baking sheet is gently nudged.

Remove the baking sheet from the oven, and let the cakes rest in their ramekins for exactly 60 seconds (1 minute) — do not let them rest longer, as residual heat will cook the molten center solid. Place a small dessert plate upside down over the top of each ramekin, hold the plate and ramekin firmly together with a folded kitchen towel, and flip quickly in one smooth motion. Lift the ramekin gently away to release the cake, and serve immediately while the center is still flowing.