Ingredients
- 100g (3.5 oz) dark chocolate (70% cocoa)
- 100g (7 tbsp) unsalted butter
- 2 large eggs
- 2 egg yolks
- 60g (¼ cup) granulated sugar
- 30g (¼ cup) all-purpose flour
- Pinch of salt
- Butter and cocoa for ramekins
- Powdered sugar for dusting
- Vanilla ice cream for serving
Instructions
- Prepare ramekins: Butter two 6-oz ramekins generously. Dust with cocoa powder, tapping out excess. Place on a baking sheet.
- Melt chocolate: Melt chocolate and butter together in a double boiler or microwave in 30-second intervals. Stir until smooth. Let cool slightly.
- Make batter: In a bowl, whisk eggs, egg yolks, and sugar vigorously until thick and pale (about 2 minutes). Fold in the melted chocolate. Gently fold in flour and salt.
- Fill and chill: Divide batter between ramekins. Refrigerate for at least 15 minutes or up to 24 hours. Preheat oven to 220°C (425°F).
- Bake: Bake for 12-14 minutes. The edges should be firm but the center still jiggly. Don't overbake!
- Serve: Let rest 1 minute. Run a knife around edges, invert onto plates. Dust with powdered sugar and serve immediately with ice cream.
Chef's Tips
- The key is timing - slightly underbaked is better than overbaked
- Use high-quality dark chocolate for best results
- Can prepare and refrigerate up to 24 hours before baking