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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Lava Cake For Two   
    Categories: Cakes, Chocolate, Desserts   
         Yield: 2 servings   
       
         3 oz (85 g) bittersweet (70%-74%   
              - cacao) chocolate; chopped   
         3 tb Unsalted butter; in cubes,   
              - more for the ramekin   
         3 tb Granulated sugar; more for   
              - the ramekin   
         1 lg Egg   
         1 lg Egg yolk   
       1/2 ts Vanilla extract   
       1/8 ts Kosher salt   
         2 tb A-P flour   
              Confectioners; sugar; to   
              - serve   
       
     Set oven @ 425oF/218oC and butter a 10 oz ramekin. Dust   
     the buttered ramekin with granulated sugar.   
        
     Combine the chocolate and 3 tablespoons butter in a   
     heat-safe bowl set over a pan of simmering water. Cook,   
     stirring occasionally, until melted and smooth.   
     (Alternatively, combine in a bowl and microwave in   
     30-second blasts, stirring in between, until melted and   
     smooth, about 1 minute.) Remove from the heat and set   
     aside.   
        
     In a medium bowl, combine the 3 tablespoons sugar, egg,   
     egg yolk, vanilla and salt. Whisk vigorously until the   
     mixture is thick, foamy and pale, about 2 minutes. Whisk   
     in the flour until smooth.   
        
     Using a spatula, add the chocolate to the egg mixture   
     and stir gently until combined.   
        
     Pour the mixture into the ramekin. Bake for 12 to 14   
     minutes or until the edges are set and puffed, but the   
     center is still soft when lightly pressed. (You can also   
     cover and refrigerate the batter up to a day in advance.   
     Add an additional minute or 2 to baking time if you are   
     baking the cake directly from the refrigerator.)   
        
     Use an offset spatula or small knife to loosen the edges   
     of the cake from the ramekin. Place a plate over the   
     ramekin and carefully invert the warm cake. Use an oven   
     mitt or clean kitchen towel to remove the ramekin, dust   
     the cake with confectioners' sugar and serve with ice   
     cream or whipped cream.   
        
     By: Yossy Arefi   
        
     Yield: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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