Desserts Recipe

Prepare ramekins

Preheat oven to 450°F (230°C). Generously butter four 6-ounce ramekins with the reserved butter (about 1/2 tablespoon each). Dust the inside of each ramekin with unsweetened cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.

Melt chocolate and butter

Combine chopped bittersweet chocolate and 1 cup unsalted butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth, about 3–5 minutes. Remove from heat and let cool for 3 minutes.

Whisk eggs and sugar

In a medium bowl, whisk together 4 whole eggs, 2 egg yolks and 3 tablespoons granulated sugar until mixture is pale and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with a whisk. Add kosher salt and whisk to combine.

Combine chocolate and egg mixture

Slowly pour the melted chocolate-butter mixture into the egg mixture while whisking continuously so the eggs don't scramble. Continue until fully incorporated and glossy.

Fold in flour

Sift 1 tablespoon all-purpose flour over the chocolate mixture, then gently fold with a rubber spatula until just combined and no streaks remain. Do not overmix.

Portion batter

Divide the batter evenly among the prepared ramekins (about 4 to 4.5 ounces / 120–130 g batter each). Smooth the tops with a spatula. If making ahead, cover with plastic wrap and refrigerate for up to 24 hours (add 2–3 minutes to baking time if chilled).

Bake

Bake on the center rack of the preheated oven for 10–12 minutes for a runny center and set edges. The tops should be puffed and the sides firm but the center still slightly jiggly. If you chilled the batter, bake 12–14 minutes. Rotate the baking sheet once halfway through for even baking.

Invert and serve

Remove from oven and let sit 1 minute. Run a small offset spatula or knife around the edges to loosen, then invert each ramekin onto a dessert plate. Gently lift off the ramekin to reveal the cake with the molten center. Dust lightly with powdered sugar if using.

While the cakes bake, chill a medium mixing bowl and whisk or beaters in the refrigerator for 5–10 minutes. Pour 1 cup chilled heavy cream into the bowl and add 2 teaspoons confectioners' sugar and 1 teaspoon vanilla bean paste or extract. Whip by hand or with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold shape but are still glossy. Spoon a dollop on each inverted lava cake or pipe decoratively.

Arrange 3 fresh raspberries and 1–2 mint leaves beside each cake. Lightly dust the plate and cakes with 1 teaspoon powdered sugar through a fine mesh sieve for a finished look.