Just thinking about this dessert reminds me of orgasms in my mouth. When it comes out just right, there is simply no other way of describing it. What’s even better is that it is so easy to make and can be prepped in advance. This is another item where you pretty much mix it up and toss it in the oven!
½ cup unsalted butter
4 oz. dark (unsweetened or semisweet) chocolate
¼ cup sugar
2 tsp flour
1 tbsp cocoa powder
1. Melt the butter in a bowl. Using a microwave works great.
2. Chop up the chocolate and stir into the butter. Microwave for a few extra seconds if needed
3. In a separate bowl, crack 2 eggs and add 2 additional egg yolks (save the extra egg whites for an omelet or scramble!). Add the sugar and beat it until it becomes a light, thick, fluffy foam.
4. Add the egg mixture to the chocolate-butter mix with the flour and beat until smooth.
5. Grease up 4 ramekinsBellemain Porcelain Ramekins, set of 6 (4 oz, White)“> with butter, making sure you cover the surface completely. Dust the cocoa powder on top. (You can mix it with a little flour if needed or substitute flour altogether for the cocoa.)
6. Pour the batter into the ramekins. At this point you can just cover them and place them in the fridge until you are ready to bake them.
7. When you are ready to bake them, heat the over to 450°F. Place the ramekins on a baking sheet. (I like to cover them with aluminum foil as I put them in the fridge beforehand and then I use that foil to place underneath the ramekins to catch any potential overflow. Bake for about 8 minutes, making sure you don’t overbake them. It is fine for them to be a bit loose and jiggly!
8. After you take them out of the oven, let them sit for about a minute. Then place the plate that you are going to serve them on upside down on top of the ramekin and flip them over. Wait a few seconds before removing the ramekin so that the cake settles a little bit. Serve immediately!
I like adding some whipped cream with this. A few drops of vanilla extract in the cream makes it even yummier! I also like to serve it with a raspberry coulis, but you may have even more ideas. I would love to hear about them.
Enjoy and please post your results below!
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