Preheat the oven to Convection Bake Mode at 400 degrees F (200 degrees C). In a microwave-safe bowl, add the
Unsalted Butter (1/2 cup)
Dark Chocolate Chips (3/4 cup)
. Melt the chocolate and butter in the microwave for 15 seconds intervals until everything is melted (about 45-60 seconds in total). Mix well.
In a small mixing bowl, use a fine strainer to sift in the
Unsweetened Cocoa Powder (2 Tbsp)
All-Purpose Flour (1 Tbsp)
Salt (1/4 tsp)
. Use a whisk to mix until well combined.
In a medium bowl, use a whisk to beat the
Large Eggs (2)
. Once all beaten, add
Granulated Sugar (1/3 cup)
and gently whisk until the sugar starts to dissolve.
Pour melted chocolate mixture into the egg mixture bowl. Use a spatula to mix gently until just combined.
Add the dry mixture to the wet mixture. Use a spatula to mix gently until just combined. Do not overmix.
Grease ramekins well with
Nonstick Cooking Spray (as needed)
Evenly pour the mixture into each ramekin. Tap the ramekins a couple of times to release the air. Bring ramekins to the middle rack of the oven and bake for 10-12 minutes until the edge is cooked but is still fairly liquid in the middle, you can check by gently wiggling the ramekin and it will be wobbly in the middle.
Remove ramekins from the oven and let them cool down for a minute. Then flip the lava cake onto a serving plate.
Fresh Mint (3 sprigs)
Powdered Confectioners Sugar (to taste)
Fresh Strawberries (1 handful)
if desired. Serve warm with
Vanilla Ice Cream (to taste)