Ingredients
Scale
- 4 ounces high-quality semi-sweet chocolate (chopped or chips)
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 1 large egg + 1 egg yolk (room temperature)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Butter and cocoa powder for coating the ramekins
Instructions
- Preheat your oven to 425°F (218°C). Generously grease two 6-ounce ramekins with butter. Dust them with a little cocoa powder, tapping out the excess. This ensures your cakes slide out easily without sticking to the sides.
- Place the chopped chocolate and butter in a medium microwave-safe bowl. Heat in 30-second increments, stirring in between, until the mixture is completely smooth and glossy. Be careful not to overheat the chocolate, as it can seize.
- In a separate small bowl, whisk together the whole egg, the extra egg yolk, the powdered sugar, vanilla extract, and salt. Whisk vigorously for about a minute until the mixture looks slightly pale and well-combined.
- Slowly pour the egg mixture into the melted chocolate. Use a spatula to fold everything together gently. Sift the flour over the batter and fold it in until no white streaks remain. Do not overmix, as this can make the cake tough.
- Divide the batter evenly between the two prepared ramekins. Place them on a baking sheet and bake for 10 to 12 minutes. The sides should be firm and set, but the very center should still look soft and slightly jiggly. Let them cool for one minute before carefully inverting them onto plates.
- Cook Time: 15 minutes