Ingredients:

  • 4 tablespoons (57g) unsalted butter, plus extra for greasing ramekins
  • 2 ounces (57g) bittersweet chocolate (70% cacao or higher), finely chopped
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon (8g) all-purpose flour, plus extra for dusting ramekins
  • Powdered sugar for dusting (optional)
  • Fresh raspberries or strawberries (optional)
  • Vanilla ice cream or whipped cream (optional)

Instructions:

  1. Generously butter and flour two 6-ounce ramekins. Tap out any excess flour. Chill in the refrigerator while you prepare the batter.
  2. In a double boiler (or heatproof bowl over simmering water), melt the butter and chocolate together, stirring occasionally, until smooth. Remove from heat and let cool slightly (about 5 minutes).
  3. In a separate bowl, whisk together the egg, egg yolk, sugar, and vanilla extract until pale and slightly thickened.
  4. Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
  5. Gently fold in the flour and salt until just combined. Again, do not overmix.
  6. Divide the batter evenly between the prepared ramekins.
  7. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes. The edges should be set, and the center should still appear slightly soft. Keep a close eye – baking time is crucial!
  8. Let the cakes cool in the ramekins for 1 minute. Carefully invert each cake onto a serving plate.
  9. Dust with powdered sugar and garnish with fresh raspberries or strawberries and a scoop of vanilla ice cream or whipped cream. Serve immediately.