Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup bittersweet chocolate, chopped (about 60%-70% cocoa)
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cocoa powder (for dusting ramekins)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Grease the ramekins with butter or cooking spray and dust with cocoa powder.
  3. Place butter and chopped chocolate in a double boiler or heatproof bowl over simmering water. Stir until melted and smooth. Remove from heat.
  4. In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and thick. Add melted chocolate mixture and whisk until combined.
  5. Gently fold in flour and salt until just combined. Dont overmix.
  6. Divide the batter evenly among the prepared ramekins.
  7. Place the ramekins on a baking sheet and bake for 12-14 minutes. Look for edges firming up but centers should still jiggle slightly.
  8. Let cakes cool for 1 minute, then carefully invert onto plates and serve warm, allowing the gooey center to flow out.