Chocolate Lava Cake with Vanilla Ice Cream and Fruit Compote

Step 1

Preheat the oven to 425°F. Grease two 6-ounce ramekins with butter and dust with a little cocoa powder or flour, tapping out the excess.

Step 2

Melt the 4 oz dark chocolate and 6 tbsp butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

Step 3

In a separate bowl, whisk the 2 eggs, 2 egg yolks, and 1/2 cup sugar until thick and pale, about 2 minutes. Gently fold the melted chocolate into the egg mixture.

Step 4

Sift the 1/4 cup flour over the batter and fold until just combined. Divide the batter evenly between the prepared ramekins.

Step 5

Bake for 12-14 minutes, until the edges are set but the center still jiggles slightly. Let rest for 1 minute, then run a knife around the edge and invert onto plates.

Step 6

While the cakes bake, simmer the 1 cup mixed berries with 1 tbsp sugar and 1 tbsp water in a small saucepan over medium heat until saucy, about 5 minutes.

Step 7

Serve each lava cake immediately with a scoop of vanilla ice cream and a spoonful of the warm berry compote. Dust with powdered sugar if desired.