Ingredients
- 6 oz (170g) semi-sweet or bittersweet chocolate, chopped
- ½ cup (1 stick) unsalted butter
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 6 tablespoons all-purpose flour
- Butter and cocoa powder for ramekins
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa powder. Place on a baking sheet.
- Melt chocolate and butter together in a microwave (30-second intervals, stirring between) or over a double boiler. Stir until completely smooth.
- Whisk in the powdered sugar until well blended. Then whisk in the whole eggs and egg yolks.
- Fold in the flour gently until just combined — don't overmix.
- Divide the batter evenly among the ramekins.
- Bake for exactly 12–14 minutes. The edges should be firm but the center will be soft.
- Let cool for 1 minute, then run a knife around the edges. Invert each ramekin onto a plate.
- Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Timing is everything — even 1 minute too long in the oven will set the center. Do a test run to calibrate your oven.
- You can prepare the batter ahead of time and refrigerate in the ramekins. Add 2 minutes to the baking time if baking from cold.
- Use high-quality chocolate (at least 60% cacao) for the richest flavor.