Ingredients:

  • 6 oz (170g) semisweet or dark chocolate (60% cocoa), chopped
  • 1/2 cup (113g) unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 425°F (218°C). Generously butter the inside of four ramekins and dust with cocoa powder or flour, tapping out the excess.
  2. Combine chopped chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until glossy and smooth. Let cool slightly.
  3. In a medium bowl, beat the eggs, egg yolks, and sugar with an electric mixer on medium-high for 2-3 minutes until pale, thick, and foamy. Stir in the vanilla extract.
  4. Slowly pour the melted chocolate into the egg mixture, folding gently with a spatula until combined. Sift in the flour and salt, folding just until no white streaks remain.
  5. Divide the batter evenly among the ramekins. Bake for 10–12 minutes until the edges are firm but the center still has a slight jiggle.
  6. Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the edge and invert them onto dessert plates.