Chocolate Lava Cake

Follow along and see how you can make the perfect chocolate lava cake! All it takes is five ingredients, and a few minutes of whisking. What I love about a lava cake is, at least to me, it exaggerates the idea that the best part of something, or someone - is on the inside. This recipe is an adaptation of Julien Picamil's recipe. He is an amazing pastry chef and has his own channel, be sure to check it out!    / julesdartmouth   Ingredients 115g bittersweet or semisweet chocolate (¾ cup if using chocolate chips) 115g unsalted butter (1 stick) 3 whole eggs 2 egg yolks 80g sugar (⅓ cup) 45g all-purpose flour (½ cup) Notes: 1. You can use chocolate that is anywhere between 50% to 70%. This usually falls in the bittersweet or semisweet category. 2. Make sure you whisk your whole eggs and sugar really well! You should see loads of bubbles once you've finished whisking. 3. The time it takes for your lava cake to be ready depends on your type of oven and also the size of your ramekin or mousse ring. If you want the perfect lava cake I advise checking your cake every minute or two once ten minutes pass. The moment you see a proper crust form, your cake is ready. If you go by a set time (which most recipes do) you might potentially either under bake or over bake your cake! 4. To plate, invert a plate onto your ramekin, and then invert both the ramekin and plate. Slowly lift the ramekin off the plate and your lava cake with easily come out the ramekin.