Ingredients
4 oz (115g) high-quality semi-sweet or bittersweet baking chocolate, chopped
½ cup (1 stick / 115g) unsalted butter
1 cup (100g) powdered sugar (confectioners’ sugar)
2 large eggs
2 large egg yolks
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
— For the Ramekins —
1 tablespoon butter, softened
1 tablespoon unsweetened cocoa powder (for dusting)
— To Serve —
Vanilla ice cream
Fresh raspberries or strawberries
Dusting of powdered sugar
Instructions
1. **Preheat:** Preheat your oven to 425°F (218°C). This high temperature is crucial to set the outside quickly while keeping the inside liquid.
2. **Prep Ramekins:** Grease four 6-ounce ramekins generously with softened butter. Dust the insides with cocoa powder, tapping out the excess. (Cocoa is better than flour so you don’t see white streaks on your dark cake). Place ramekins on a baking sheet.
3. **Melt:** In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second bursts, stirring in between, until completely smooth and melted. Set aside to cool slightly.
4. **Whisk Eggs:** In a medium bowl, whisk together the eggs, egg yolks, powdered sugar, and vanilla extract until the mixture is pale and slightly thickened (about 1–2 minutes).
5. **Combine:** Pour the melted chocolate/butter mixture into the egg mixture and whisk until combined.
6. **Add Flour:** Gently fold in the flour and salt using a rubber spatula just until no white streaks remain. Do not overmix.
7. **Fill:** Divide the batter evenly among the prepared ramekins.
8. **Bake:** Bake for 12–14 minutes. The edges should look firm and cake-like, but the center should still look soft and jiggle slightly when you shake the pan.
9. **Serve:** Remove from the oven and let cool for exactly 1 minute. Run a small knife around the edges to loosen. Invert each cake onto a dessert plate.
10. Top with powdered sugar, berries, and a scoop of vanilla ice cream. Serve immediately.
Notes
Timing is Everything: All ovens are different. Do a test run with one cake if you are nervous. If you bake it too long, it will just be a (delicious) solid brownie. If underbaked, it will collapse.
Make Ahead: You can prepare the batter, fill the ramekins, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. Bake them straight from the fridge, adding 1–2 extra minutes to the bake time.
Chocolate Quality: Since chocolate is the main flavor, use a high-quality baking bar (like Ghirardelli or Lindt) rather than standard chocolate chips, which contain stabilizers that affect the melt.
No Ramekins? You can use a muffin tin, but the cooking time will be shorter (approx 8-10 mins) and they are harder to remove intact.
- Prep Time: 15
- Cook Time: 13
- Category: Dessert
- Method: Bake
- Cuisine: American / French
- Diet: Vegetarian