Ingredients:

  • 4 ounces (113g) bittersweet chocolate, chopped (at least 70% cacao)
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 2 teaspoons raspberry liqueur (optional)
  • 2 tablespoons all-purpose flour, plus more for dusting
  • Powdered sugar
  • Fresh raspberries (optional)
  • Vanilla ice cream (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Grease and flour ramekins thoroughly.
  2. Combine chocolate and butter in a double boiler (or heat-safe bowl over simmering water). Stir until melted and smooth. Remove from heat.
  3. In a separate bowl, whisk together eggs, egg yolks, sugar, vanilla extract, and salt until light and pale, about 2-3 minutes.
  4. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine. Stir in raspberry liqueur (if using).
  5. Gently fold in the flour until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared ramekins.
  7. Bake for 12-15 minutes, or until the edges are set but the center is still soft and slightly wobbly. Check for doneness by gently shaking ramekins.
  8. Let the cakes cool in the ramekins for 1 minute. Carefully invert each cake onto a serving plate.
  9. Dust with powdered sugar. Serve immediately with fresh raspberries and/or a scoop of vanilla ice cream.