Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease and flour four 4-ounce ramekins. You can also dust them with cocoa powder for an extra chocolatey finish.
- In a medium bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and chopped bittersweet chocolate together. Stir until smooth. Remove from heat and let cool slightly.
- In a separate large bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until pale and slightly thickened.
- Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
- Gently fold in the flour until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the center is still soft and gooey.
- Let the cakes cool in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate. Serve immediately.
Nutrition
Notes
Serve with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream for an extra treat.