Making Perfect Chocolate Lava Cakes At Home! 

In this video, I show you how to make perfect chocolate lava cakes every time!
INGREDIENTS (for 4 cakes):
Dark chocolate (170g/1 cup)
Unsalted butter (115g/1/2 cup)
2 egg yolks
2 whole eggs
White sugar (45g/3 tbsp)
Brown sugar (23g/1 and a half tbsp)
Salt (1/4 tsp)
Vanilla extract (2 tsp)
Flour (2 tbsp)
DIRECTIONS:
1. Chop your chocolate and add it into a metal bowl with your butter.
2. Place a pot on medium heat and either add boiling water with a kettle or heat up 3 cups of water manually. Place the metal bowl on top of the pot.
3. Grip the edge of the bowl with a towel or glove and whisk aggressively with your other hand. Keep mixing until the mixture is smooth and shiny.
4. In a bowl add your egg yolks and whole eggs and mix with a hand mixer till it doubles in volume and gets lighter in color (around 3 minutes)
5. Add both your sugars in 3 goes, mixing well between each one. Then add your salt and vanilla essence and mix until well combined.
6. Transfer your eggs into your chocolate and gently start folding them in. Try and bring the bottom of the mixture to the top while scraping the sides as you come up.
7. When the egg mixture is fully incorporated and your batter is one cohesive color, add your flour and mix the same way.
8. Prepare your teacups or ramekins by brushing with softened or melted butter. Add a tablespoon of flour to the base and shake around the edges to cover each side (like I show in the video). Tap your teacups on the counter to release the excess.
9. Bake your cakes in a preheated oven (220c) for 10-11 minutes. If your cake is wide, then it will take 10 minutes but if it's taller like mine in the video then it will take 11 minutes. It can take longer too if you use bigger cups.
10. Remove from the oven and let it rest for at least 1 minute.
11. Take the back of a spoon and release the edges of the cake. Make sure it's blunt. Using a knife may result in you piercing the cake so be very careful.
12. Wear a glove or hold a towel in your right hand and grab your teacup. Take a plate with your other hand and place it over the cup. Gently invert your cake onto the plate and then carefully lift the cup up. It should release very easily if you've buttered and floured the base well.
13. Top with powdered sugar and serve immediately with ice cream.
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