Ingredients
6 ounces (170g) high-quality semi-sweet chocolate
1/2 cup (8 Tbsp; 113g) unsalted butter
1/4 cup (31g) all-purpose flour, spooned and leveled
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
Instructions
Preheat oven to 425°F (220°C)
Lightly grease 4 ramekins and dust with cocoa powder
In a microwave-safe bowl, melt chocolate and butter in 30-second intervals, stirring until smooth
Add confectioners’ sugar and salt to the melted mixture, stirring to combine
Whisk in eggs and egg yolks until fully emulsified
Lastly, gently fold in flour until incorporated
Divide evenly into prepared ramekins
Bake for 12-15 minutes, until edges are set and centers are slightly undercooked
Let rest 1-2 minutes before inverting onto plates
Notes
Use a bain-marie water bath for more even cooking if needed
For a showy presentation, top with optional chocolate shavings and a roasted coffee bean
Serves best immediately after baking
Variation: Add a scoop of vanilla bean ice cream before serving for a warm-cold contrast
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 (122g) cake
- Calories: 420
- Sugar: 30g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 25g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg