Well Made by Kiley

Preheat the oven to 425F. Grease 4, 7oz ramekins generously with butter and place onto a baking sheet. Set aside.
Add the butter and chocolate to a large bowl, and microwave at 30-second intervals, stirring in between each, until melted and smooth.
Add the powdered sugar to the chocolate/butter mixture, and whisk to combine. It’s going to get thick, but that’s okay.
Add in the eggs and egg yolks, and whisk until the mixture is smooth and the powdered sugar has completely dissolved into the mixture.
Then, add in the vanilla extract and sourdough discard, and whisk gently until fully incorporated.
Scoop/pour the batter into the prepared ramekins, filling each just over halfway full.
Bake on a baking sheet at 425F for 12-14 minutes, until the tops are set but the middle is still jiggly and gooey.
Remove from the oven. Allow the lava cakes to rest in the ramekins for a few minutes after removing them from the oven.
Run a knife along the edges and then carefully invert onto a plate.
Sprinkle with a dusting of powdered sugar or scoop of vanilla ice cream, and serve immediately.
Enjoy!

*The batter can be made 1 day ahead of time, cover and chill overnight
*If the batter is made ahead of time, use it straight from the fridge and bake for ~13-15 minutes