Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease four 4-ounce ramekins with butter and dust with flour or cocoa powder. Place the ramekins on a baking sheet.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and chopped bittersweet chocolate together. Stir until smooth, then remove from heat and let cool slightly.
- In a separate medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt until pale and slightly thickened, about 2 minutes.
- Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
- Sift the flour over the chocolate-egg mixture and gently fold it in until no streaks of flour remain.
- Divide the batter evenly among the prepared ramekins.
- Bake for 10-12 minutes, or until the edges are set but the center is still soft and molten. Do not overbake.
- Let the cakes cool in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate. Dust with powdered sugar before serving.
Nutrition
Notes
Serve immediately for the best molten center. You can make the batter ahead of time and refrigerate it for up to 24 hours. If baking from chilled, add 1-2 minutes to the baking time.