Chocolate Lava Cake (Viking River)

3 T (43 g) butter, melted

Cocoa powder

1 C (180 g) good quality dark chocolate, chopped into small pieces

¾ C (172 g) plus 2 T (29 g) butter, in small pieces

4 lg eggs

4 lg egg yolks

1 C (192 g) fine granulated sugar

1½ C (187 g) flour

Brush melted butter on the inside of eight 1 C (225 ml) capacity molds; place in refrigerator or freezer to chill, then brush more melted butter over cold butter.

Sprinkle a little cocoa powder in molds; shake to completely coat molds and tap to remove any excess.

Slowly melt chocolate and butter together in a saucepan over a pan of barely simmering water.

Remove from heat; stir until cool; let stand 10 minutes.

In a large bowl, beat together eggs, yolks and sugar until so thick that a spoon dragged through mixture leaves a trail.

Sift flour into egg mixture; beat to incorporate.

Pour melted chocolate into egg mixture one third at a time, beating well between additions, until completely combined. Evenly divide mixture among molds. Chill molds at least 20 minutes or up to overnight before baking.

Heat oven to 375°F (200°C).

Place molds on a baking sheet and cook for 10–12 minutes (add 5 minutes if baking from frozen).

Remove when tops are crusty and start to pull away from sides; loosen gently until you can easily unmold them on serving plates, garnish and serve. The “lava” centers will remain soft.