Molten Lava Cake

Why do fancy restaurants charge so much for these cakes when most people already have these ingredients in their kitchens and is SO easy to make. Honestly, the hardest part of this recipe is operating the microwave correctly in step 2! Please! Try this and I promise you will no longer be tempted to buy the ones at the restaurants. These are fudgy, intensely chocolate, moist, hot/cold like Katy Perry if you top it with ice cream, and sweet but not toooooo sweet just like you!

These ready to erupt volcano cakes will be bursting with chocolate lava once you plop a big ole' scoop of vanilla bean ice cream on it!

makes 2 small cakes (Don't even think about splitting a cake with someone... it's just not good for your relationship. Do yourselves a favor and have one on your own to inhale)

Ingredients

Some butter, cocoa powder/flour for preparing ramekins
2 ounces dark or bittersweet chocolate bar (I've been used 1/4 cup semisweet chocolate chips and it came out great!)
1/4 cup unsalted butter (half of a stick)
1 large egg + 1 egg yolk (don't need the egg white)
1/2 cup powdered sugar
3 Tablespoons flour
1 teaspoon instant coffee (optional but it does amplify the chocolate flavor!)

Vanilla ice cream for serving, optional but HIGHLY recommended

Directions

1. Preheat oven to 400°F and grease 2 ramekins (little glass bowls) with butter than dust with flour or cocoa powder. This is so that you will be able to flip these babies out of with ease!
2. In a microwave safe bowl heat the butter and chocolate on high for 1 minute. Whisk until smooth. Add more time in the micro for 10 second intervals if it is not completely melted.
3. Add the sugar, egg, egg yolk, and whisk again until smooth.
4. Add the flour and optional coffee but make sure only to mix until just incorporated or your cake could come out tough.
5. Pour the batter into the ramekins and bake to your liking... 11-12 minutes=very gooey chocolate center, 13-14 minutes = medium cooked cake crust with an oozey center, 15 minutes= moist chocolate cake with little to no liquid in the center. My favorite cook time is 13 minutes so the outside is set but you still have a lot of chocolatey fudge liquid to spread over your ice cream.
6. Loosen the cake by scraping a knife around the outside of the cake while it's still hot. Put a bowl or plate upside down on the ramekin then in a swift motion flip both dishes the other way around so the ramekin is now upside down on your dish. Carefully life the ramekin and your cake should plop out smoothly.
7. Top with a big scoop of vanilla ice-cream and dig in while it's HOT! I'm drooling just writing this. *sigh*