Ingredients
Scale
- ½ cup (1 stick) unsalted butter
- 8 oz dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- Powdered sugar, for dusting
- Fresh berries and mint for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Melt the unsalted butter and dark chocolate in a medium saucepan over low heat until smooth. Let it cool slightly.
- In a large bowl, whisk together eggs, egg yolks, and granulated sugar until light and frothy. Fold in the cooled chocolate mixture. Gently add the flour and stir until combined.
- Grease four ramekins and dust with flour. Pour the batter into each ramekin, filling about ¾ full. Place on a baking tray.
- Bake for 12-14 minutes until edges are firm and centers are soft. Let cool for 1 minute, then invert onto plates. Dust with powdered sugar and serve immediately.
Notes
- Leftover cakes can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat in the microwave for about 30 seconds for a warm treat.
- Experiment with different chocolate types for varied flavors.
- To enhance flavors, consider adding espresso powder or orange zest.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 300 Kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg