Ingredients
Units
Scale
- 1/2 cup unsalted butter (1 stick)
- 6 ounces bittersweet chocolate*, roughly chopped
- 2 eggs
- 2 egg yolks
- Pinch of sea salt (about 1/8 teaspoon)
- 1/4 cup white sugar
- 2 tablespoons all purpose, unbleached flour
Instructions
- Preheat oven to 450°F. Butter and dust ramekins with a little cocoa powder*. Tap out any excess powder and place ramekins on a baking sheet.
- In a double boiler over simmering water, melt together the butter and chocolate pieces, whisking occasionally until smooth.
- While chocolate and butter is melting, in a medium bowl beat eggs, egg yolks, sugar and salt together on a high speed until thickened, somewhat frothy and pale.
- Quickly fold the chocolate mixture and the flour into the egg mixture, until mixed.
- Spoon the batter into the ramekins. Bake for 10-12 minutes* until the sides of the cakes are firm but the centers are still soft.
- Remove ramekins from heat, and place on a wire rack to cool for 1 minute. Cover each ramekin with an upside down dessert plate (or whatever you intend to serve each cake on) and carefully turn over. Let each ramekin stand for 10 seconds before gently unmolding.
- Top with a dusting of powdered sugar and serve immediately.
Notes
I used Ghirardelli's bittersweet 60% cacao baking bar chocolate. Make sure to use baking chocolate and not chocolate chips as they won't melt down as well and can thicken, throwing off the texture and bake of the cake.
My cakes were done in 11 minutes. Keep a close eye on your cakes as they bake; if you're not sure, it's better to undercook than overcook these!
If you don't have cocoa powder, regular all purpose flour is fine to dust the ramekins. However, it can result in white streaks on the tops of the cakes but this is easily masked by a dusting of powdered sugar!
- Prep Time: 10 minutes
- Cook Time: 12 minutes