Chocolate Fondant (Individual Lava Cakes)

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   1. Butter and lightly flour four 4-ounce oven-proof ramekins. Tap out excess flour and make sure that all surfaces of the dishes are coated. Set aside.

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   2. Melt the butter and chocolate together in a microwave, oven, or over low heat on the stove. While the chocolate/butter is melting, whisk or beat together the eggs, egg yolks, and sugar until light and thick. When the butter-chocolate is melted, beat them together and pour it into the egg mixture, then add the flour until just combined. Divide the mixture among the four ramekins. (If not using in the next hour, put them in the refrigerator until 30 or 40 minutes before baking them, allowing them to come to room temperature.

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   3. Preheat the oven to 450u00b0 F. Bake the ramekins on a tray for 6 to 7 minutes. They are ready the moment they puff in the center. Do not overcook.

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   4. Run a knife around the inside edge of each mold and invert it over a dessert plate and let sit for about 10 seconds. Unmold by lifting up one corner and hitting it gently against the plate. Serve at once with creme anglaise or vanilla ice cream. (The center should be soft and runny as a thick sauce.)

* Per serving · 4 servings · Values may vary.

No additional tips available.