Ingredients
- 1/2 cup salted butter
- 2 ounces bittersweet baking chocolate, See note
- 4 ounces semi-sweet baking chocolate, See note
- 2 large eggs
- 2 large egg yolks
- 1 and 1/2 tsp vanilla extract
- 2/3 cup powdered sugar
- 1/4 cup + 2 tbsp all-purpose flour, spooned & leveled
- pinch of salt
- pinch of espresso powder , optional
- extra butter + cocoa powder, to grease ramekins
- Optional Toppings: ice cream, berries, whipped cream, dusting of cocoa powder
Instructions
Prep: Grease two small ramekins (see note for alternative) well with butter, and dust with cocoa powder until completely coated, tapping out the excess. This is essential – it prevents the cakes from sticking. Preheat your oven to 425° F.
Make the cake batter: Break up the two types of chocolate a bit and add to a medium microwave-safe bowl with the butter. Melt in 30 second intervals, stirring between each, until completely smooth. Set aside.
In a small bowl, whisk together eggs and vanilla. In another small bowl, whisk together the powdered sugar, flour, salt, and espresso powder.
Add the egg mixture and the dry ingredient mixture to the bowl with the chocolate and gently fold everything together. The batter will be a bit lumpy – switch to a whisk and gently whisk until the batter is smooth. It will be thick, sort of like a brownie batter.
Bake: Divide batter between the two prepared ramekins or 6 muffin tin cavities. Bake for 11 minutes for the ramekins, and start with 7-8 for the muffin tin – the sides of the cake will appear set and the center will look a bit under done, with a glisten or wet appearance to it (see photos above). This is exactly when to take them out!
Let the cakes cool for 1 minute before removing them from the ramekins. While they cool, grab a damp kitchen washcloth – you’ll need it for grip on the hot ramekins. Get out your plates and toppings.
Serve: Set a plate upside down over the top of the cake. Using an oven mitt, flip the whole thing over. Use the damp cloth to grab the ramekin and gently lift it straight up off the cake. Enjoy immediately with desired toppings – we love vanilla bean ice cream, fresh raspberries, and a dusting of powdered sugar.
Store: These are best eaten hot out of the oven, but if you need to store any for later, just wrap up leftovers in plastic wrap or an airtight container, and refrigerate for 2-3 days. Reheat in the microwave in 15 second intervals. We’ve tried this a few times, and they really do hold up surprisingly well (but they’re still at their absolute best fresh from the oven).
Recipe by: Stephanie Simmons
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