Every year when Passover rolls around, I find myself missing certain desserts that just don't work without regular flour. But this chocolate lava cake? It actually gets better during Passover week. The intense chocolate flavor comes through even more clearly when you're not relying on wheat flour to bulk things up. I discovered this recipe three years ago when my cousin brought it to our second seder. She'd been experimenting with flourless desserts, and honestly, I was skeptical. How could something so simple create that perfect molten center? The secret lies in the timing and temperature. You're basically creating a controlled underbake situation where the edges set up firm while the center stays liquid. The technique here is straightforward but precise. You'll melt your chocolate and butter together, whisk in eggs and a bit of sugar, then portion everything into ramekins. The key is using good quality chocolate since it's doing most of the heavy lifting. I like to use a combination of bittersweet and semisweet, but you can adjust based on how intense you want the chocolate flavor. These individual cakes are perfect for seder dessert because you can make them ahead and just pop them in the oven while you're clearing the table. They take exactly 12 minutes in a 425°F oven, which gives you just enough time to make coffee or tea. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream if you want to make them extra special.