Chocolate Lava Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all ingredients in a small heat proof Tupperware

Step 2

Microwave and mix in 10 second intervals until chocolate is melted and no chocolate grains remain (about 40 seconds total). Mixture should be shiny

Step 3

Freeze until hardened, about 3 hours

Step 4

Beat eggs in a mixer. After eggs have some air, gradually add sugar and salt

Step 5

In a separate heat proof bowl combine butter, chocolate, and coffee powder.

Step 6

Microwave and mix in 10 second intervals until chocolate is melted and no chocolate grains remain.

Step 7

Add chocolate mixture and flour into the egg mixture and fold by hand until just combined

Step 8

Preheat oven to 425F (220C)

Step 9

Prepare 4 heat proof ramekins by coating with a layer of butter and then coating with sugar

Step 10

Add a scoop of batter to each ramekin so that each is half full

Step 11

Cut the semi frozen filling into 4 parts. Add one piece in the center of the cake batter

Step 12

Top each ramekin with the remaining cake batter. Leave some space at the top of the ramekin for rising

Step 13

Bake for 15 minutes

Step 14

Remove from the oven and let cool for 2 minutes before inverting into a bowl. Optionally top with vanilla ice cream and a mint leaf