Preheat your oven to 375°F. Grease 4 1/2 cup ramekins very thoroughly with butter and dust with cocoa. Place them on a small baking sheet and set them aside.
Place the semi-sweet chocolate chips in a heat-proof bowl. Add the unsalted butter and place the bowl over the saucepan of simmering water and stir occasionally until the butter and chocolate melt into each other to form a cohesive, smooth mixture.
240g (8oz) semi-sweet chocolate chips, 7 tbsp unsalted butter
While you’re waiting for the chocolate to melt, pour the granulated sugar into a large bowl. Add the yolks, eggs, and salt. Whisk until frothy.
⅓ cup granulated sugar, 2 large egg yolks, 2 large eggs, ¼ tsp kosher salt
Once the chocolate has melted, take it off of the heat and pour it into the egg mixture. Whisk as quickly as you can to prevent the eggs from cooking. Once the chocolate is well integrated, whisk in the flour.
4 tbsp all-purpose flour
Take the ganache out of the fridge and retrieve your greased ramekins. Using an ice cream scoop, place a scoop of cake batter into the bottom of each ramekin. Place one tablespoon of the ganache in the center of and top with another scoop of the batter. Using a small offset spatula, smooth the surface. Transfer the ramekins to the oven and bake for 25 minutes.
1 batch Dark Chocolate Crème Fraîche Ganache
When your cakes are done, take them out of the oven and let them sit for a minute or two to settle. *** Run an offset spatula carefully around the sides of the cake. Place the ramekin on a tea towel and place a small plate on top. Invert the ramekin onto the plate and carefully remove it. Dust the Chocolate Lava Cakes with icing sugar and garnish with a dollop of creme fraiche, fresh raspberries, and mint. Serve immediately.
icing sugar, Additional crème fraîche, fresh raspberries, fresh mint leaves