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Recipe Instructions:

4 ounces dark, bittersweet chocolate (60% or more cacao)
2 large eggs
1/2 cup (scant) granulated sugar
1 pinch kosher salt
1 teaspoon vanilla extract
Zest of 1 clementine or satsuma mandarin
1/4 cup plus 2 tablespoons olive oil
Confectioners’ sugar, for garnish (optional)
Vanilla ice cream, for serving (optional)

Preheat the oven to 400°F. Grease four 6-ounce ramekins and place them on a sheet pan.
Melt the chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together the eggs, sugar, salt, vanilla, clementine zest, and olive oil until light and fluffy (you don't have to go overboard here; just incorporate all of the ingredients—though, if you have the wherewithal in you, a little air in the eggs now will result in a deliciously chewy-edged lava cake later). Fold in the chocolate.
Pour batter into the ramekins and bake for 10 to 15 minutes, or until just cooked. (The tops should be slightly cracked, the insides hot and gooey.) Dust with powdered sugar before serving, or top with vanilla ice cream.