Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Grease 4 ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt chocolate and butter in 30-second bursts, stirring until smooth.
- In a separate bowl, whisk eggs, egg yolks, sugar, vanilla, and salt until pale and slightly thick.
- Gradually fold the melted chocolate into the egg mixture.
- Sift in flour and gently mix until just combined.
- Divide batter evenly into ramekins.
- Bake for 10-12 minutes (edges should be set, center slightly jiggly).
- Let cakes cool for 1 minute, then invert onto plates.
- Dust with powdered sugar or serve with vanilla ice cream.
Notes
✅ For best results, use high-quality chocolate.
✅ Do not overbake—the center should remain molten.
✅ Make ahead: Prep batter and refrigerate (up to 24 hrs), then bake when needed.
✅ Variations: Add espresso powder for depth or a pinch of chili for heat.