Placeholder Image
Got a photo of this dish? Upload yours to replace it!
Ingredients
- 115 bittersweet chocolate, chopped
- 115 unsalted butter
- 2 large eggs
- 2 large egg yolks
- 50 granulated sugar
- 1 vanilla extract
- 1 kosher salt
- 30 all-purpose flour
- butter and cocoa powder, for ramekins
- powdered sugar or berries, optional (optional)
Instructions
Preheat oven to 425F.
Butter four 6-ounce ramekins thoroughly.
Dust lightly with cocoa powder and tap out excess.
Melt chocolate and butter together over a double boiler or in short microwave intervals.
Stir until completely smooth.
In a separate bowl, whisk whole eggs, egg yolks, sugar, vanilla, and salt until well combined and slightly lighter.
Slowly whisk the warm chocolate mixture into the eggs.
Fold in flour just until no dry streaks remain.
Divide evenly among ramekins.
Place ramekins on a sheet pan.
Bake approximately 9-12 minutes.
11 minThe outer edges should be set while the centers remain noticeably soft.
Rest for 1 minute.
1 minCarefully run a thin knife around the edge.
Invert each cake onto a serving plate.
Serve immediately.
Add powdered sugar or berries if desired.
