Ingredients

The following ingredients have 72 Servings
  • 6 oz bittersweet chocolate, (chopped)
  • 3/4 cup (168g) unsalted butter, (cut into 1 Tbsp pieces)
  • 1 1/4 cups (150g) powdered sugar
  • 1/8 tsp salt
  • 3 large eggs
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 6 1/2 Tbsp (62g) unbleached all-purpose flour

Instruction

  • Preheat oven to 425 degrees. Butter six (6 oz.) ramekins and transfer to a baking sheet (or butter 6 wells of a jumbo muffin pan). Lightly dust with a little flour, shake out excess.
  • In a medium saucepan bring about 1-inch of water to a simmer over medium-high heat. Add chocolate and 3/4 cup butter to a heat proof glass bowl. Reduce heat to medium-low, set bowl over saucepan and stir constantly until chocolate and butter have melted. Remove bowl from heat, let rest 5 - 10 minutes until cool.
  • Stir in powdered sugar and salt until well blended (it will be thick at this point).
  • Mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated).
  • Sift in flour then stir and fold mixture until combined. 
  • Divide batter among prepared custard cups or muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake). 
  • Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes. 
  • Remove from oven and cool 1 - 2 minutes. Run a knife around edges to ensure they are loose, then invert onto dessert plates (if using a muffin pan invert onto a cutting board or baking sheet then transfer to individual dessert plates).
  • Always serve warm shortly after baking. If desired serve with ice cream, whipped cream, or raspberries/strawberries if desired.