Midnight Molten Chocolate Cake

Step 1: Preheat your oven to 425°F (220°C). Grease and lightly flour four individual ramekins or oven-safe dishes. Set them aside.

Step 2: In a heatproof bowl set over a saucepan of simmering water, melt the chopped dark chocolate and butter together, stirring occasionally until smooth. Remove the bowl from the heat and let the mixture cool slightly.

Step 3: In a separate mixing bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined.

Step 4: Pour the melted chocolate mixture into the egg mixture, stirring until fully incorporated.

Step 5: Sift the all-purpose flour and salt into the chocolate batter. Gently fold the dry ingredients into the mixture until just combined. Be careful not to overmix.

Step 6: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Step 7: Place the filled ramekins on a baking sheet and transfer them to the preheated oven.

Step 8: Bake for 12-14 minutes, or until the edges of the cakes are set, but the centers are still slightly jiggly.

Step 9: Remove the baking sheet from the oven and let the cakes cool for a couple of minutes.

Step 10: Carefully run a knife around the edges of the cakes to loosen them. Invert each ramekin onto a serving plate, gently tapping to release the cake. Lift the ramekin, and the molten chocolate center will spill out onto the plate.

Step 11: Dust the tops of the cakes with powdered sugar for an elegant touch.

Step 12: Serve the Midnight Molten Chocolate Cakes immediately while warm. Optional: Pair them with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.