The key to successfully melting chocolate is to do it gradually with indirect, very low heat, while gently stirring until the chocolate is almost melted. Overheating or adding moisture may cause chocolate to become a grainy, lumpy mess. There are two methods for melting chocolate.

Double Boiler Method: Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water. You may also use a glass or metal mixing bowl on top of a saucepan half-full of water. Allow chocolate to melt, stirring occasionally.

Microwave Method: Using microwave-safe container, place chocolate in microwave oven at medium power (50 percent) for 1–1 1/2 minutes. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. When small lumps remain, remove and continue to stir to complete melting.

You're now ready to use the melted chocolate to make the following recipe:

Individual Chocolate Lava Cakes (Yield: 4 Servings)

Ingredients

4 ounces bittersweet chocolate bar, broken into small pieces

8 tablespoons unsalted butter (1 stick)

2 whole eggs

2 egg yolks

1/3 cup sugar

1/2 teaspoon vanilla extract

1 tablespoon cake flour

1 pint vanilla ice cream

Directions

Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a scoop of ice cream.