1. Preheat oven to 450°F. Butter or spray oil into four 6oz ramekins, or six muffin tins. If using muffin tins, I recommend using cupcke liners or parchment paper to line the cups so they’re easier to remove without breaking. If I’m making these to serve lots of people I bake them in muffin tins & then flip them over onto individual plates to serve and they come surprisingly beautiful.
2. Melt butter and chocolate together, either over a double boiler, or in a microwave in 30 second increments (mixing in between). Stir until smooth and completely combined.
3. In a medium bowl, whisk together eggs with egg yolks, coconut sugar, and salt for a few minutes until thickened and pale. Its easier to use an electric mixer to do this but I’ve also done it plenty of times with a regular whisk so use what you have.
4. Pour the egg mixture into the chocolate mixture and stir everything together with a spatula.
5. Pour batter into prepared dishes.
6. If using muffin tins, bake for about 6-7 minutes. For ramekins, bake for about 8-9 minutes (it really depends on your oven so keep an eye on them). Or, bake until sides of cakes are firm but centers are soft. Check on them early, It’s better to take them out too early than too late!! You don’t want to lose the lava haha.
7. Let cakes cool for 1 minute, then you can eat straight out of the ramekin, or cover with a plate or cutting board and carefully flip the cakes over. Let stand for 10 seconds, then unmold. Serve immediately with vanilla ice cream (I prefer @haagendazs_us ) and ENJOY :)
