Ingredients
- Main: high-quality dark chocolate, unsalted butter, eggs, egg yolks, sugar, flour, vanilla, salt
- For ramekins: butter and cocoa powder for preparation
- Serving: vanilla ice cream, berries, powdered sugar, whipped cream, mint
- Optional: espresso powder, orange zest, liqueur, sea salt
Instructions
Generously butter and cocoa-dust four 6-oz ramekins, then refrigerate. Melt chocolate and butter in double boiler, cool slightly. Whisk eggs, yolks, sugar and salt until thick and pale. Fold in chocolate mixture, then gently fold in sifted flour. Divide batter among ramekins. Bake at 450°F for 12-14 minutes until edges are set but centers jiggle. Rest 1 minute, then invert onto plates. Serve immediately with ice cream.
Notes
Use 60-70% cocoa chocolate for best results. Don’t overbake—center should jiggle when done. Can refrigerate filled ramekins up to 24 hours or freeze up to 1 month before baking. Add 1-2 minutes if baking from chilled, 3-4 minutes from frozen. Serve immediately for molten center. Every oven differs—note your perfect timing for future batches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian