From Jean Georges Vongerichten
When I worked at The Four Seasons Hotel in NYC, this was our go to recipe for chocolate lava cake - it is sublime and sheer perfection. For mindful baking, this is a great recipe - it involves using all of your senses, it is quick and easy to make, and almost everyone loves chocolate.
1 stick (4 ounces) unsalted butter, plus more for greasing the ramekins
6 ounces bittersweet chocolate, preferably Valrhona
2 egg yolks
1/4 cup granulated sugar
Pinch of kosher salt
2 tablespoons all-purpose flour, plus more for dusting the ramekins
Heat the oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt butter with chocolate; whisk until smooth. Set aside to cool slightly.
In a medium bowl, beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale.
Quickly fold the chocolate into egg mixture, along with flour.
Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centers are soft.
Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Serve immediately.