6 ounces bittersweet chocolate, chips or pieces
2 ounces semi-sweet chocolate, chips or pieces
¾ cup unsalted butter
1 cup powdered sugar
1/2 cup all purpose flour
3 whole eggs
3 egg yolks
2 teaspoon vanilla extract
Pinch of salt
2 tablespoons Cointreau
Preheat oven to 425°F.
Butter eight 6-ounce ramekins.
Melt chocolate and butter in the microwave on low or in a double boiler over simmer water.
Blend sugar, flour, and salt.
Pour melted butter into melted chocolate and whisk to combine.
Whisk eggs into chocolate until combined.
Stir in vanilla and liqueur.
Blend in dry ingredients and whisk until smooth.
Divide batter evenly into buttered ramekins.
Bake for 8 minutes.
Tops will puff slightly and crack. The center will be rich, warm, and gooey.
Run a thin knife around the edge of the ramekin to loosen the lava cake.
Invert onto dessert plate and serve immediately. Enjoy! Be warned – lava cake eaters are know for being noisy— moans and sighs followed by thank you, thank you!