Molten Dark Chocolate Lava Cakes with Sea Salt

Method

1. Preheat the oven to 450°F.
2. Generously butter 7 small ramekins (about 3 x 2 inches). Line the bottom with a round piece of parchment paper and butter the parchment thoroughly, including the rim of the ramekin.
3. Melt the butter, chocolate, and salt in a medium bowl set over a saucepan of simmering water, stirring occasionally. Remove from heat and let cool slightly.
4. In a separate large bowl, whisk together the eggs, egg yolks, and sifted confectioners' sugar until well combined. Gradually whisk in the chocolate mixture until the batter is creamy. Then mix in the flour a little at a time until smooth.
5. Divide the batter evenly among the prepared ramekins. At this point, you can cover them with plastic wrap and refrigerate for up to a day, or freeze for up to 3 weeks.
6. If baking immediately, place the ramekins on a baking sheet and bake for 10 minutes, until the sides pull away from the ramekin and the top is slightly firm but the center is still soft and indented.
7. If baking from frozen, bake for 16 minutes; if refrigerated, bake for 11-12 minutes.
8. Remove from the oven and let cool on a wire rack for exactly 5 minutes. Run a knife around the edges to loosen, then invert each ramekin onto a small plate, using another plate to help flip. Peel off the parchment paper.
9. Garnish with fleur de sel and a scoop of vanilla ice cream, and serve immediately.