1. Prepare the Oven and Ramekins: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 450°F (232°C).
2. Grease Ramekins: Generously butter the insides of 6 ramekins (4 to 5-ounce capacity each). This will help prevent the cakes from sticking and ensure easy release.
   • Tip: For an extra layer of non-stick insurance, you can also dust the buttered ramekins with cocoa powder or granulated sugar, tapping out any excess.

2. Melt the Butter and Chocolate: Creating a Smooth, Glossy Mixture

1. Combine Butter and Chocolate: In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the ½ cup of unsalted butter and the chopped bittersweet chocolate.
   • Tip: Make sure the bottom of the bowl doesn’t touch the simmering water.
2. Melt Slowly: Heat over low heat, stirring constantly, until the butter and chocolate are completely melted and the mixture is smooth and glossy.
   • Alternative Method: You can also melt the butter and chocolate in the microwave. Place them in a microwave-safe bowl and heat on high for 30 seconds. Stir, then continue to heat in 30-second intervals, stirring after each, until fully melted.
3. Remove from Heat: Once melted, remove the bowl from the heat (or from the microwave) and set aside to cool slightly.

3. Combine Eggs, Yolks, Sugar, and Salt: Whipping for Volume

1. Combine Ingredients: In a large mixing bowl, combine the 2 large eggs, 2 large egg yolks, ¼ cup of granulated sugar, and ⅛ teaspoon of salt.
2. Mix: Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until it becomes thick and pale yellow, about 3-5 minutes. This incorporates air into the mixture, which will contribute to the lava cakes’ texture.

4. Combine Chocolate and Egg Mixtures: The Heart of the Batter

1. Fold in Chocolate: Gently fold the slightly cooled chocolate-butter mixture into the egg mixture using a rubber spatula. Fold until just combined, being careful not to deflate the egg mixture.
   • Tip: Make sure the chocolate mixture isn’t too hot when you add it to the eggs, or it could scramble them.
2. Add Flour: Add the flour to the mixture, and fold it in.

5. Divide Batter and Bake: Creating the Molten Center

1. Divide Batter: Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
2. Place on Baking Sheet: Place the filled ramekins on a baking sheet for easy transfer to and from the oven.
3. Bake: Bake for 6-8 minutes.
   • Check for Doneness: The edges of the cakes should be firm and set, while the centers should still be jiggly and slightly underdone. The high heat ensures the outside cooks quickly while the inside remains molten.
   • Tip: The recipe author emphasizes the importance of not overbaking. There should be some jiggling in the middle.
   • Note: The author notes that baking time can vary, so keep a close eye on them.

6. Cool and Unmold: The Final Steps to Lava Cake Perfection

1. Cool Briefly: Allow the lava cakes to cool in the ramekins for 1 minute.
2. Invert onto Plates: Place a small dessert plate on top of each ramekin. Carefully invert the cake onto the plate.
3. Unmold: Let the ramekin sit inverted on the plate for about 10 seconds before carefully removing it to unmold the cake.

7. Garnish and Serve: Adding the Finishing Touches

1. Dust with Powdered Sugar: Sprinkle the warm lava cakes with powdered sugar for a classic presentation.
2. Garnish (Optional): Add fresh berries, such as raspberries or strawberries, for a pop of color and a touch of freshness. A dollop of whipped cream or a scoop of vanilla ice cream is also a delicious addition.
3. Serve Immediately: Serve the Chocolate Lava Cakes immediately while the centers are still warm and gooey.