Ingredients
½cupunsalted butter
4ozsemi-sweet chocolate chips,or bitter-sweet, like Ghirardelli’s
3eggs
¼cupsugar
1tbspflour
Preparation
Cube the butter into 5 pieces, then place it in a microwave safe bowl with the chocolate chips.
Heat them on 40% power for about 5 minutes, checking and stirring every 30 seconds or so, to ensure the chocolate doesn’t burn and the chips melt evenly.
When the chips and butter are melted together, allow to cool slightly.
Using a stand mixer or by hand, whip together the eggs and sugar for 1 minute until the sugar has dissolved.
Slowly drizzle the chocolate-butter mixture into the egg-sugar mixture, stirring constantly.
When both mixtures have been combined, sprinkle in the flour. Blend well.
Grease the insides of a 4 oven-proof 6-ounce ramekins.
Spoon the thick chocolate batter into the ramekins, pressing slightly to remove air pockets.
Bake at 350 degrees F for approximately 12 minutes, or until the middle of the batter has risen and small cracks begin to appear towards the edges.
Allow to cool for about 5 minutes.
Place a plate over the top of the ramekin, then carefully flip it over, giving a gentle shake, to remove the cake from the ramekin.
Serve warm, and enjoy!
