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Ingredients
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Cake Batter
For Greasing Ramekins
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Ramekins
Grease four ramekins with 1 tablespoon of unsalted butter. Dust with cocoa powder, ensuring an even coating. Set aside.
Make Cake Batter
- 3
Melt Chocolate and Butter
In a microwave-safe bowl, combine 200g of dark chocolate and 100g of unsalted butter. Microwave in 30-second intervals until fully melted, stirring between intervals. Allow to cool slightly.
- 4
Mix Sugar and Eggs
In a mixing bowl, whisk together 150g of granulated sugar, 3 large eggs, and 2 egg yolks until the mixture is pale and slightly thickened.
- 5
Combine Mixtures
Gradually pour the melted chocolate mixture into the egg mixture while stirring continuously to avoid cooking the eggs.
- 6
Add Dry Ingredients
Sift in 50g of all-purpose flour, add 1 teaspoon of vanilla extract, and a pinch of salt. Gently fold until the batter is smooth and well combined.
Bake the Cakes
- 7
Fill Ramekins
Evenly distribute the batter into the prepared ramekins, filling them about 2/3 full.
- 8
Bake
Place the ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are firm but the center is still soft and slightly jiggly.
- 9
Cool and Serve
Remove from oven and let sit for 1 minute. Carefully run a knife around the edges to loosen, then invert onto plates. Serve immediately while the centers are still warm and molten.