Individual chocolate cakes with a rich molten center, baked in ramekins and served warm.
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Servings
4
0.5 cup unsalted butter
170 g semisweet chocolate (chopped)
0.5 cup granulated sugar
2 piece large eggs
2 piece large egg yolks
0.25 cup all-purpose flour
0.13 tsp fine salt
1 tsp pure vanilla extract
1 tbsp unsalted butter (for greasing ramekins)
1 tbsp cocoa powder (for dusting ramekins)
2 tbsp powdered sugar (for serving)
4 scoop vanilla ice cream (optional, for serving)
Calories
776 kcal
Protein
10g
Carbs
77g
Fat
51g
Fiber
4g
Sugar
65g
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Prepare ramekins
1. Grease four ramekins generously with unsalted butter, coating the bottoms and sides well, then dust the insides with cocoa powder, tapping out the excess. Place ramekins on a baking tray and set aside.
2. Set the oven rack in the center and preheat the oven to 425°F. In a heatproof bowl set over a pan of barely simmering water, melt the chopped semisweet chocolate with the unsalted butter, stirring until smooth, then remove from heat and let cool slightly.
0.5 cup unsalted butter,
170 g semisweet chocolate (chopped)
Make batter
3. In a mixing bowl, whisk the granulated sugar with the eggs and egg yolks until thickened and slightly pale, then whisk in the vanilla extract and fine salt. Gently whisk the warm chocolate mixture into the egg mixture until combined.
0.5 cup granulated sugar,
2 piece large eggs,
2 piece large egg yolks,
0.1 tsp fine salt,
1 tsp pure vanilla extract
4. Sift the all-purpose flour over the chocolate batter and fold gently with a spatula just until no dry streaks remain, taking care not to overmix.
0.2 cup all-purpose flour
Fill ramekins
5. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full, and smooth the tops with a spoon.
Bake cakes
6. Place the baking tray with the ramekins in the preheated oven and bake until the edges are set but centers still slightly jiggly when gently shaken, about 11 to 13 minutes.
Unmold
7. Remove the tray from the oven and let the cakes rest for 1 to 2 minutes. Run a thin knife around the inside edges of each ramekin, then carefully invert each onto a serving plate and lift off the ramekin.
To serve
8. Dust the warm cakes with powdered sugar and serve immediately, adding a scoop of vanilla ice cream beside each cake if desired.
