Quick Molten Chocolate Cakes

Ingredients

• 6 ozDark chocolate (60-70% cacao), chopped
• 4.1 ozUnsalted butter
• 2Large eggs
• 2Large egg yolks
• 1.8 ozGranulated sugar
• 0.9 ozAll-purpose flour
• 1 pinchSalt

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Lightly butter four 175ml (6-ounce) ramekins and dust them with a little cocoa powder or flour, tapping out any excess. Place them on a baking sheet.

   ⏱ 3 min
2. 2

   In a microwave-safe bowl or a double boiler, melt the chopped dark chocolate and unsalted butter together. Stir until smooth and fully combined. Set aside to cool slightly.

   ⏱ 3 min
3. 3

   In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale yellow and slightly thickened, about 2-3 minutes. This can be done by hand or with an electric mixer.

   ⏱ 3 min
4. 4

   Gradually pour the slightly cooled chocolate and butter mixture into the egg mixture, whisking constantly until well combined. Gently fold in the all-purpose flour and the pinch of salt until just incorporated. Do not overmix.

   ⏱ 2 min
5. 5

   Divide the batter evenly among the prepared ramekins. They should be about two-thirds full.

   ⏱ 1 min
6. 6

   Bake for 11-13 minutes, or until the edges are set and firm but the center still jiggles slightly when gently shaken. The exact time will depend on your oven and ramekin size. Be careful not to overbake, as you want a molten center.

   ⏱ 12 min
7. 7

   Carefully remove the ramekins from the oven and let them cool for 1-2 minutes. Run a thin knife around the edge of each cake, then invert each onto a serving plate. Serve immediately, perhaps with a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar.

   ⏱ 2 min