Ingredients:

– 1/2 cup unsalted butter

– 8 ounces semisweet chocolate, chopped

– 1/2 cup granulated sugar

– 1/4 teaspoon salt

– 4 large eggs

– 1/2 cup all-purpose flour

– Powdered sugar, for dusting

– Fresh berries and whipped cream, for garnish (optional)

Instructions:

1. Preparing the Batter:

   a. Preheat the oven to 425°F (220°C). Grease and flour individual ramekins or custard cups.

   b. In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring until smooth.

   c. Add the granulated sugar and salt to the chocolate mixture, and mix until well combined.

   d. Beat the eggs in a separate bowl and gradually add them to the chocolate mixture, whisking continuously.

   e. Gently fold in the flour until just combined, being careful not to overmix.

2. Filling the Ramekins:

   a. Pour the batter evenly into the prepared ramekins, filling each about 2/3 full.

   b. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are set but the center is still soft and jiggly.

3. Serving:

   a. Remove the cakes from the oven and let them cool in the ramekins for 1-2 minutes.

   b. Carefully invert each ramekin onto a serving plate, tapping gently to release the cake. The center should ooze out like lava.

   c. Dust the tops of the cakes with powdered sugar and garnish with fresh berries and whipped cream if desired.

4. Enjoy!

   Serve the chocolate lava cakes immediately while still warm. Cut into the cake to release the molten chocolate center and savor each decadent bite.

Note: Remember to adjust the baking time according to your oven’s temperature and the desired consistency of the lava cake.