I have been tempted not to share this recipe since we have been able to wow so many dinner guests with this amazing yet simple cake, but it’s really too good not to share. While Mark and I were on our honeymoon in Costa Rica we spent a few nights at the Four Seasons Papagayo. 
During our stay we made one of the best decisions of our lives (or maybe just our culinary lives) and took a cooking class. 
In that class we learned how to make their mouth-watering lava cake.
Four Seasons Lava Cake, with our adaptations
Ingredients
-2 c semisweet chocolate chips or 1 c chocolate chips and 1 large dark chocolate bar
-1 c butter, sliced
-1 c powdered sugar
-3 egg yolks
-4 whole eggs
-1/2 c flour
Melt chocolate and butter in a glass bowl in the microwave at 30 second intervals. Stir until smooth. Fold in sugar. Fold in flour. Add eggs little by little. Divide between 6 ramekins greased cups. Bake at 375 degrees until outside is cooked and center is still gooey. The recipe says 10-15 minutes but it usually takes ours about 20. Let cool for a minute, go around the edge of the cup with a knife to loosen. Place a plate on top of the ramekin and turn upside down until cake falls out on plate. Top with powdered sugar.
