Description
A rich and soft cake with a warm, gooey chocolate center, perfect for a delicious treat.
Ingredients
- 1/2 cup unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 2 large eggs
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- Raspberries, for serving
Instructions
- Preheat your oven to 425°F (220°C). Butter and flour two 6-ounce ramekins.
- In a double boiler or microwave-safe bowl, melt the butter and chopped chocolate together. Stir until smooth. Let cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened.
- Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
- Gently fold in the flour and salt until just combined. Do not overmix.
- Divide the batter evenly between the prepared ramekins.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set and the center is still soft.
- Let the cakes cool in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate.
- Dust with powdered sugar and serve immediately with raspberries.
Notes
Use good chocolate for the best taste. Watch the bake time carefully; overbaking will firm up the center.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American