Rotating Dessert Recipe

1. Preheat oven to 425°F (220°C). Grease 4 ramekins with butter or nonstick spray and lightly dust with flour or cocoa powder.

2. Melt butter and chocolate together in a heatproof bowl over a saucepan of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.

3. In a mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and thick, about 2–3 minutes.

4. Add the melted chocolate mixture to the egg mixture and stir to combine.

5. Fold in the flour, salt, and vanilla extract until just combined. Do not overmix.

6. Divide the batter evenly between the prepared ramekins.

7. Place ramekins on a baking sheet and bake for 12–14 minutes, until the edges are set but the center is still soft.

8. Remove from oven and let sit for 1 minute. Run a knife around the edges and carefully invert onto plates.

9. Dust the top with powdered sugar, if using.

10. Serve warm with a scoop of vanilla ice cream, fresh berries, and mint leaves if desired.