Ingredients
6ozsemi-sweet chocolate,(170g) high quality
½cupunsalted butter,1 stick (115g)
¼cupall-purpose flour,(31g), spoon & leveled
½cupconfectioners’ sugar,60g
⅛tspsalt
2large eggs
2large egg yolks
ice cream, raspberries,and/or chocolate syrup, optional for topping
Preparation
Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder.
Preheat oven to 425 degrees F.
Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top.
Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
Whisk the flour, confectioners’ sugar, and salt together in a small bowl.
Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate.
Slowly stir everything together using a rubber spatula or wooden spoon.
If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
Place ramekins onto a baking sheet and bake for 12 to 14 minutes until the sides appear solid and firm– the tops will still look soft.
Allow to cool for 1 minute, then cover each with an inverted plate and turn over.
Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin.
Add a scoop of ice cream on top. Serve immediately.
