Ingredients:

  • 6 oz high-quality bittersweet chocolate (60% to 70% cocoa), chopped
  • 1/2 cup unsalted butter, cubed
  • 1/2 tsp espresso powder
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup granulated sugar
  • 1/8 tsp fine sea salt
  • 2 tbsp all-purpose flour
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsalted butter, for coating ramekins
  • 1 tbsp cocoa powder, for dusting ramekins

Instructions:

  1. Preheat your oven to 425°F (218°C). Generously butter four 6-ounce ceramic ramekins and coat them with cocoa powder, tapping out any excess to create a non-stick armor.
  2. Melt the chopped chocolate and cubed butter together using a double boiler or microwave in 30-second increments. Stir until glossy, then whisk in the espresso powder and vanilla extract. Set aside to cool slightly.
  3. In a separate bowl, beat the 2 eggs, 2 egg yolks, granulated sugar, and sea salt at high speed for approximately 2 minutes until the mixture reaches the 'ribbon stage'—thick, pale, and foamy.
  4. Gently fold the cooled chocolate emulsion into the egg mixture. Sift the all-purpose flour over the batter and fold in until just combined. Divide the batter evenly among the prepared ramekins.
  5. Place ramekins on a baking sheet and bake for 12 minutes, or until the sides are firm but the center remains soft to the touch. Let stand for 1 minute before unmolding onto plates.