Chocolate Molten Lava Cake
½ cup unsalted butter, plus more for buttering the molds
Cocoa powder for dusting the molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
¼ cup sugar
2 t. flour
Preheat oven to 425°.
Butter and lightly dust four four-ounce ramekins with cocoa (make sure not to miss any spots, or the cakes will stick). Tap out the excess cocoa.
Place the butter and chocolate in a double boiler to melt, stirring occasionally. (Or put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.)
Crack 2 eggs into a bowl and add 2 more yolks (use the whites for breakfast tomorrow). Add sugar and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
Divide the batter among the ramekins. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set, and the cakes jiggle slightly when shaken, 7-9 minutes (better underbaked than overbaked). Let sit for 1 minute before breaking open.
Top with raspberries and a spoonful of vanilla ice cream.