Ingredients

The following ingredients have 72 Servings
  • 10 tablespoons (142 grams) unsalted butter, (plus more for coating ramekins)
  • 1/2 cup (100 grams) granulated sugar, (plus more for coating ramekins)
  • 8 ounces (227 grams) semisweet chocolate, (chopped*)
  • 4 large eggs
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 teaspoon salt
  • Fresh raspberries or strawberries
  • Powdered sugar, (for garnish)

Instruction

  • Preheat the oven to 425°F. Grease 6 (6-ounce, 170 gram) ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
  • Combine the 10 tablespoons of butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.
  • In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds. Gently fold in the melted cooled chocolate mixture into the egg mixture.
  • Gently stir in the flour and salt. Divide the batter among the ramekins.