Chocolate Lava Cake

Preheat your oven to 425°F (220°C). Grease and flour two ramekins.

Melt 4 ounces of high-quality bittersweet chocolate and 4 tablespoons of unsalted butter in a heatproof bowl set over a simmering pot of water, ensuring the bowl doesn't touch the water. Stir until smooth.

In a separate bowl, whisk together 2 large eggs, 2 large egg yolks, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt until light and pale.

Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.

Stir in 2 tablespoons of all-purpose flour until just incorporated.

Divide the batter evenly between the prepared ramekins.

Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft. The baking time may vary depending on your oven.

Let cool for a minute, then carefully invert the cakes onto plates. Dust with powdered sugar and serve immediately.