How to make Chocolate Lava Cake

• Preheat oven to 375°F (190 °C).
• Butter and flour four 8-oz ramekins. You can use nonstick spray, too. 
• Melt chocolate and butter in the microwave using 30-second intervals, stirring after each interval. Set aside.
• In the mixing bowl, beat eggs and granulated sugar on high speed for 2-3 minutes. You can use an electric or hand mixer. A big whisk will work too. 
• Pour the warm chocolate mixture into the egg mixture.
• Add a pinch of salt and vanilla extract. Fold with a spatula until combined. 
• Add sifted all-purpose flour. Mix until fully combined. 
• Divide batter between 4 prepared ramekins. Use an ice-cream spoon or a regular spoon. 
• Bake at 375°F (190°C) for 12-15 minutes, or until the outsides are firm and dry and the centers are soft. 
• After baking, let the cakes cool for about 1-2 minutes in the ramekins. Run a knife around the edge of the cakes to help them release. Carefully flip the freshly baked lava cakes upside down onto a plate. They should be released easily.  
• Top with fresh raspberries and pistachios. Serve immediately.