Molten Chocolate Lava Cakes

1. Prep the Ramekins & Oven

1. Preheat your oven to 220°C (200°C fan).
2. Thoroughly grease the insides of four 150ml ramekins with softened butter using upward brush strokes.
3. Dust the interior of each ramekin with cocoa powder, tapping and rotating so the base and sides are fully coated. Tip out any excess cocoa powder. Place the ramekins on a baking tray.

2. Melt the Chocolate & Butter

1. Place the chopped dark chocolate and butter into a heatproof bowl set over a small saucepan of gently simmering water (make sure the bottom of the bowl does not touch the water).
2. Stir occasionally until completely melted and smooth. Remove the bowl from the heat and set aside to cool slightly.

3. Whisk the Batter

1. In a medium mixing bowl, combine the whole eggs, egg yolks, granulated sugar, salt, and vanilla extract.
2. Whisk vigorously with a hand whisk or electric beaters for about 2 minutes, until pale, thick, and slightly frothy.
3. Pour the lukewarm melted chocolate mixture into the egg mixture and gently fold with a spatula until evenly incorporated.
4. Sift the all-purpose flour over the batter and gently fold just until no flour streaks remain. Avoid overmixing.

4. Bake and Unmold

1. Divide the batter evenly among the four prepared ramekins, filling each about three-quarters full.
2. Bake on the middle rack for 10 to 12 minutes. The edges should look set, firm, and cake-like, while the centers should remain soft and slightly jiggly.
3. Remove from the oven and let rest for exactly 1 minute.
4. Run a thin, sharp knife gently around the top edge of each cake to loosen. Invert a dessert plate over each ramekin, then carefully flip both together. Let it sit inverted for 10 seconds, then lift the ramekin away smoothly.

5. Garnish & Serve

1. Dust the tops with a light snow of powdered sugar.
2. Scatter fresh raspberries alongside and serve immediately while the center is warm and runny.