2 teaspoons butter for ramekins
¼ cup cocoa for dusting ramekins
6 ounces butter
6 ounces baking chocolate ideally 60% cacao
2 whole eggs
2 egg yolks
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
2 cups vanilla ice cream
8 tablespoons magic shell
Preheat oven to 350°F.
Spread butter in ramekins to grease the dishes. Then use the cocoa powder to dust the buttered ramekins.
In a small bowl, melt chocolate and butter in the microwave. Microwave for 30 seconds and stir, and repeat until chocolate and butter are melted.
Place eggs, egg yolks, and sugar in a bowl. Whisk until they are lighter in color and foamy.
Add melted chocolate to the egg mixture. Whisk to combine.
Add vanilla extract, salt, and flour. Stir to combine.
Pour the batter into the ramekins.
Cover the dishes with plastic and refrigerate them for 30 minutes or up to 4 hours.
Bake for approximately 12 to 15 minutes. The tops will be firm, but the insides will have a thick sauce consistency.
Invert to unmold the cakes onto a plate.
Place a scoop of vanilla ice cream on top of the lava cake.
Pour Magic Shell over the vanilla ice cream.