Ingredients

The following ingredients have 4 Servings
  • 6 ounces semisweet chocolate
  • 1/2 cup unsalted butter (1 stick)
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • Pinch salt
  • 2 tablespoons all-purpose flour
  • Confectioners’ sugar for dusting
  • Fresh berries for garnish (optional)

Instruction

  • Position a rack in the center of the oven. Preheat the oven to 450°F. Butter and flour 4 (6-ounce) ramekins or custard cups. Tap off any excess flour. Place the dishes on top of a baking sheet.In a large bowl or standing mixer, beat the eggs, egg yolk, sugar, and salt until thickened and pale.
  • In the top of a double boiler over barely simmering water, add the chocolate and butter and melt, stirring occasionally, until smooth and well combined.
  • Quickly and carefully fold the chocolate mixture and flour into the egg mixture until well combined.
  • Divide the batter between the prepared molds. The cakes can be prepared ahead to this point, then stored in the refrigerator for up to 8 hours. Place at room temperature for about 30 minutes before baking.
  • Bake for 10-12 minutes, until the edges of the cakes are firm and the center jiggles just slightly. At this point, it can be somewhat difficult to tell if the cakes have been cooked long enough. I highly suggest testing one cake on its own before baking the rest in order to get the timing just right.
  • Remove the cakes from the oven allow them to sit for 1 minute. Gently loosen the edges with a thin knife and invert onto a small plate. Be careful, as the molds will still be quite hot. The cakes should unmold on their own after a few minutes. Serve immediately. Top with a dusting of powdered sugar and garnish with fresh berries, if desired.