Kraft Chocolate Molten Cake

Instructions

1. Preheat your oven to 425°F (220°C) and generously grease ramekins or muffin tin cups with butter and a dusting of cocoa powder.

2. In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring each time until melted and smooth. Be careful not to overheat. Set aside to cool slightly.

3. In a separate bowl, whisk together the all-purpose flour and powdered sugar until well combined.

4. In another bowl, whisk the eggs, egg yolks, vanilla extract, and a pinch of salt until light and frothy.

5. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Mix until smooth.

6. Gradually add the flour and sugar mixture into the chocolate and egg mixture, stirring gently until just combined. Be careful not to overmix.

7. Divide the batter evenly among the prepared ramekins or muffin tin cups.

8. Bake in the preheated oven for 10-12 minutes. The edges should be set, but the center will still be soft - this is what gives the cake its molten lava-like texture.

9. Remove the cakes from the oven and let them rest for 1-2 minutes before carefully inverting them onto serving plates.

10. Serve warm with a scoop of vanilla ice cream, fresh raspberries, or a dusting of powdered sugar for a touch of elegance.