Ingredients:

  • 4 ounces (113g) bittersweet chocolate (60-70% cacao), chopped
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • Pinch of salt
  • Butter, for greasing the ramekins
  • Cocoa powder, for dusting the ramekins (Optional)
  • Powdered sugar, for dusting
  • Fresh raspberries or strawberries
  • Vanilla ice cream

Instructions:

  1. Preheat oven to 425°F (220°C). Generously grease the ramekins with butter and dust with cocoa powder (if using).
  2. Combine chocolate and butter in a double boiler or heat-safe bowl set over simmering water. Stir occasionally until melted and smooth. Remove from heat.
  3. In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and slightly thickened (about 2-3 minutes).
  4. Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
  5. Sift the flour and salt over the batter and gently fold until just incorporated.
  6. Divide the batter evenly between the prepared ramekins.
  7. Bake for 12-15 minutes, or until the edges of the cakes are set and the center is still slightly soft. Don't overbake! You want that molten center. The tops of the cakes should spring back slightly when touched.
  8. Let the cakes cool in the ramekins for 1-2 minutes. Then, carefully invert them onto serving plates. Dust with powdered sugar, if desired. Serve immediately with fresh berries and vanilla ice cream.