Ingredients
✓ 1/2 cup unsalted butter
✓ 4 oz baking chocolate
✓ 2 eggs
✓ 1 egg yolk
✓ 1/4 cup sugar
✓ 1/4 tsp vanilla extract
✓ 1/4 tsp salt
✓ 1/4 cup all-purpose flour
Instructions
✓ Preheat oven to 425°F
✓ Butter four 6-ounce ramekins and dust with cocoa powder
✓ Melt butter and chocolate together in a double boiler or microwave
✓ Whisk in eggs, egg yolk, sugar, vanilla, and salt until combined
✓ Gently fold in flour until just incorporated
✓ Divide batter among prepared ramekins
✓ Bake for 12-14 minutes until edges are set but center is jiggly
✓ Cool for 1 minute then carefully invert onto plates
✓ Serve immediately with vanilla ice cream and chocolate sauce
Notes
Use cold butter for flaky layers in biscuits if making accompanying side items. The cake is best served fresh and immediately after baking while the center is still warm and flowing. Store leftovers in the fridge for up to 3 days, but reheat individual slices in the microwave for 15-20 seconds for a warm-up.
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 50
- Fat: 22
- Carbohydrates: 28
- Fiber: 1
- Protein: 4