Easy Chocolate Lava Cake

Steps

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1. 1
   Preheat the oven to 450°F. Prepare six 4 to 5 oz ramekins by liberally coating them with butter and lightly dusting with flour to prevent sticking.
   ▶ ≈0:00
2. 2
   Set up a double boiler by filling a medium pot with 1.5 to 2 inches of water and heating over medium heat. Place a glass bowl over the pot without touching the water and reduce heat to low. Add 6 oz of chopped bittersweet chocolate and butter to the bowl, stirring occasionally until completely melted. Remove from heat and let cool slightly.
   ▶ ≈1:30
3. 3
   In a large bowl, combine two room-temperature large eggs, two egg yolks, 1/4 cup granulated sugar, and 1/8 teaspoon of salt. Beat with a hand mixer on medium speed until the mixture thickens and turns a pale yellow color, about 2 to 3 minutes.
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4. 4
   Pour the cooled chocolate and butter mixture into the eggs and gently fold together until well combined.
   ▶ ≈6:28
5. 5
   Sift in 2 tablespoons of flour while gently stirring to avoid lumps and ensure even distribution. Scrape down the sides of the bowl and mix until no streaks remain and the batter is completely combined.
   ▶ ≈6:47
6. 6
   Divide the batter evenly among the prepared ramekins.
   ▶ ≈7:20
7. 7
   Place the filled ramekins in the preheated 450°F oven and bake for 6 to 8 minutes. The edges should be set while the center still has a slight jiggle.
   ▶ ≈7:44
8. 8
   Remove the cakes from the oven and let them cool in the ramekins for 1 minute. Place a dessert plate over the top of each ramekin and invert to unmold the cake onto the plate.
   ▶ ≈8:12
9. 9
   Dust the cakes with powdered sugar and garnish with raspberries. Serve immediately while still warm.
   ▶ ≈8:45