Molten Lava Cake with Whipped Cream

Step 1

Preheat the oven to 425 degrees F.

Step 2

Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar.

Step 3

Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat.

Step 4

Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes.

Step 5

Whip the cream in a bowl with an electric mixer until it holds soft peaks.

Step 6

Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.