Directions: Chocolate Lava Cakes with Sea Salt & Caramel

• Preheat your oven to 425°F (220°C). Grease six ramekins thoroughly with butter and lightly dust with cocoa powder to prevent sticking. Set aside.
• In a small saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and whisk in the unsweetened cocoa powder until smooth and glossy.
• In a medium bowl, combine the whole eggs, egg yolks, granulated sugar, salt, and vanilla extract. Using a whisk or electric mixer, beat the mixture until it becomes thick, pale, and slightly frothy.
• Slowly add the melted cocoa butter mixture into the egg mixture, stirring constantly to incorporate. Then fold in the all-purpose flour gently, just until combined. Be careful not to overmix.
• Spoon the batter evenly into each prepared ramekin, filling them about two-thirds full. Create a small well in the center of each cake and drop a tablespoon of caramel sauce inside. Cover the caramel with a little more batter.
• Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should look set while the center remains soft and slightly jiggly.
• Remove from the oven and let the cakes cool for 2-3 minutes. Carefully run a knife around the edges to loosen them, then invert onto serving plates. Sprinkle with a pinch of flaky sea salt immediately before serving for that perfect salty-sweet contrast.