How to Make Dulce de Leche Lava Cake

• Preheat your oven to 425°F (220°C).
• Grease four 6-ounce ramekins generously with butter. Dust them with flour, tapping out the excess, and place them on a baking sheet for easy handling.
• Melt the butter and chopped chocolate together in a microwave-safe bowl. Use 30-second intervals, stirring in between, until completely smooth.
• Whisk together the eggs, egg yolks, and granulated sugar in a separate bowl until well combined and slightly frothy.
• Combine the melted chocolate mixture with the egg mixture, stirring gently until everything is blended and smooth.
• Fold in the flour and salt with care, mixing until just combined.
• Divide a small amount of the batter into each prepared ramekin, filling them about one-third full.
• Add a spoonful of dulce de leche into the center of each ramekin.
• Cover the dulce de leche with more chocolate batter until the ramekins are filled about three-quarters full.
• Bake the cakes in the preheated oven for 12-15 minutes. Look for edges that are firm while the center remains soft.
• Cool the cakes for 1-2 minutes after removing from the oven.
• Loosen the cakes by running a knife around the edges of the ramekins and invert onto a plate.
• Dust the cakes with powdered sugar and serve warm with fresh berries and ice cream if desired.