Instructions

Spray four 6-ounce ramekins with nonstick cooking spray and dust with SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder. This will help the cakes come out easily when it’s turned upside down onto a plate later. 

Preheat oven to 425°F. 

Chop up the SCHARFFEN BERGER 62% cacao Semisweet dark chocolate baking bar into small pieces. Place butter into a medium sized heat-safe bowl, then add the chocolate on top. Microwave for 30 seconds, then remove from microwave and stir. Continue to microwave in 10-second increments, stirring after each until completely smooth. Set aside. 

Whisk flour, powdered sugar, and salt together in a small bowl. 

Whisk the eggs and egg yolks together until combined in another small bowl. 

Pour the flour mixture and eggs into the bowl of chocolate.  Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps from the flour, gently use your whisk to get rid of them. The batter will appear a little thick. 

Spoon the chocolate batter evenly into each of the prepared ramekins.  

Place the ramekins onto a baking sheet and bake for 10-12 minutes until the edges appear solid and firm but the middle will still look soft. 

Allow to cool for 1 minute, then use an oven mitt to hold the ramekin. Cover each with a plate and turn over. The chocolate lava cake should slide out easily. If it gets stuck, just gently run a fork or spoon around the edges to help release it. 

Top the chocolate lava cake with powdered sugar and a generous scoop of vanilla ice cream or peppermint ice cream if you prefer to be more festive. 

Serve the chocolate mint lava cake immediately warm.