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Ingredients
Scale
- ½ cup unsalted butter ((113g))
- 6 ounces bittersweet chocolate (chopped (168g))
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar ((50g))
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Start by preheating the oven to 450°F. Prepare 6 ramekins (4- to 5-ounce) by buttering and lightly flouring them, then arrange on a baking sheet.
- In a double boiler, melt the butter and chocolate over low heat, stirring until smooth. Alternatively, you can microwave them in a bowl, stirring every 30 seconds until fully melted, then whisk together until combined.
- In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until the mixture becomes thick and pale yellow. Gently fold in the melted chocolate mixture and flour until everything is well mixed. Distribute the batter evenly among the prepared ramekins.
- Bake for 6 to 8 minutes, or until the edges are firm but the center remains jiggly. Allow the cakes to cool in the ramekins for 1 minute.
- To serve, place a small dessert plate over each ramekin and carefully invert it to release the cake onto the plate. Let it sit for about 10 seconds before lifting the ramekin away. Dust with powdered sugar and add berries for garnish, if desired. Serve right away.
Notes
TECHNIQUE TIP: Be sure to chop the bittersweet chocolate finely to ensure it melts evenly and creates a smooth batter.
STORAGE: Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature before serving for a gooey center.
- Prep Time: 13 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 383 kcal
- Sugar: 19 g
- Sodium: 80 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 166 mg
