Ingredients
3ozsemi sweet chocolate
¼cupheavy cream,(60 milliliter)
3tbsplight brown sugar,(36 grams), packed
2tbspvegetable oil,(30 milliliter)
2tbspegg
½tsppure vanilla extract
6tbspall purpose flour,(45 grams), spoon & leveled
¼tspbaking powder
⅛tspbaking soda
Preparation
Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Preheat oven to 350 degrees F (177 degrees C).
Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl.
Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5-second increments if needed, stirring after each increment.
Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps.
Pour evenly into the ramekins; they should be just around ¾ of the way full. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
Bake for 15 to 16 minutes, rotating the pan at the 8-minute mark. Serve warm.
