French Lava Cake

Step 1 -Using the extra butter, grease four (5 1/2-ounce) ramekins, then using the extra cocoa powder, lightly dust the greased ramekins.

Step 2 -In a small bowl, add egg yolks, the eggs, and the granulated sugar and whisk until it is foamy and light yellow.

Step 3 -In a medium, microwave-safe bowl, add the dark chocolate and 5 tablespoons of the remaining butter and microwave in 30-second intervals, stirring between each interval, until it is smooth and melted, about 1-3 minutes.

Step 4 -Slowly, starting in increments and stirring after each increment, add the melted chocolate mixture to the egg mixture and continue to stir until combined.

Step 5 -Sift 4 teaspoons of the remaining cocoa powder into the egg mixture and stir to combine.

Step 6 -Sift the flour and the salt into the chocolate mixture and stir until just combined into a batter.

Step 7 -Add the vanilla to the batter and fold to combine until incorporated.

Step 8 -In a large resealable plastic bag, add the batter.

Step 9 -Cut a small opening in one of the corners of the bag and divide the batter evenly between the prepared ramekins.

Step 10 -Gently tap the ramekins on the counter to remove any air bubbles.

Step 11 -Refrigerate the ramekins for 30 minutes.

Step 12 -Preheat the oven to 425 degrees F.

Step 13 -In a casserole dish, arrange the ramekins.

Step 14 -Carefully, pour hot water into the casserole dish and around the ramekins until the hot water is about halfway up the ramekins. Be sure not to get any water in the ramekins.

Step 15 -Bake until the tops look just set, about 15-18 minutes.

Step 16 -Carefully transfer the ramekins to a cooling rack and allow them to cool for 15 minutes.

Step 17 -Serve garnished with the powdered sugar and the strawberries.