Ingredients:

  • 4 ounces (115g) high-quality semi-sweet or bittersweet chocolate, chopped
  • 4 tablespoons (57g) unsalted butter, plus extra for greasing ramekins
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons (15g) all-purpose flour, plus extra for dusting ramekins
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Generously butter and flour (or cocoa powder) two 6-ounce ramekins, tapping out any excess.
  2. In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring in between, until smooth and completely melted. Alternatively, melt in a double boiler.
  3. In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until pale and slightly thickened.
  4. Gradually whisk the melted chocolate mixture into the egg mixture until fully combined.
  5. Gently fold in the flour until just combined. Be careful not to overmix.
  6. Pour the batter evenly into the prepared ramekins.
  7. Place the ramekins on a baking sheet and bake for 12-15 minutes. The edges should be set, and the center should still look slightly soft.
  8. Let the cakes cool in the ramekins for 1 minute. Then, carefully invert them onto plates. Dust with powdered sugar (optional) and serve immediately.