Ingredients

The following ingredients have 48 Servings
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 6 ounces bittersweet chocolate (finely chopped)
  • ½ cup unsalted butter
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 425 degrees F and adjust the oven rack to the upper-middle position. Grease four 4-ounce ramekins with butter, then coat with granulated sugar, tapping out the excess.
  • In a large bowl, whisk together the sugar and cornstarch.
  • In a medium heatproof bowl set over a pan of barely simmering water, melt the butter and chocolate together.
  • Add the chocolate mixture to the sugar mixture and whisk to combine. Add the eggs, egg yolks, and vanilla extract, and whisk until thoroughly combined.
  • Divide the batter between the prepared ramekins, place them on a rimmed baking sheet, and bake until the tops are set and look shiny on top, 13 to 16 minutes.
  • Remove from the oven, cool for 2 minutes, then run a paring knife around the edges of the ramekins. Carefully invert each cake onto a plate and serve immediately.