Soft Chocolate Lava Cake
(Makes four individual cakes)
8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
2 ounces unsweetened chocolate
2 ounces bittersweet chocolate
2 large whole eggs
2 large egg yolks
1/3 cup sugar
1/4 teaspoon vanilla
3 teaspoons Kahlua
Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again and set aside. In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick. Add melted chocolate mixture and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds. Preheat oven to 350 degrees. Place filled molds on a rimmed baking sheet and bake until the sides have set but the centers remain soft, approximately five minutes. Invert each mold onto a plate and let rest for 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
