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Ingredients
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Cake Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Melt Chocolate and Butter
In a microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. Set aside to cool slightly.
- 2
- 3
Whisk Eggs
In another bowl, whisk together the large eggs, large egg yolks, and vanilla extract until the mixture is light and frothy.
- 4
Combine Mixtures
Gradually fold the melted chocolate mixture into the egg mixture until combined. Slowly add the dry ingredients, mixing gently until just combined. Do not overmix.
- 5
Prepare Ramekins
Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking. Place the ramekins on a baking sheet.
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 2/3 full.
- 7
Bake
Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft. The tops should look set, but the centers should still jiggle slightly.
- 8
Cool and Serve
Let the cakes cool for 1 minute before inverting onto plates. Serve immediately with vanilla ice cream, fresh berries, and a drizzle of chocolate syrup.