Ingredients
Scale
- ½ cup (113 g) unsalted butter
- 1 cup (170 g) semi-sweet chocolate (6 ounces, 50-60% dark chocolate)
- ¼ cup (50 g) soft light brown sugar
- ½ tsp vanilla extract
- ⅛ tsp salt
- 2 large eggs (room temperature)
- 2 egg yolks (room temperature)
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp powdered sugar (for dusting before serving)
Instructions
- Preheat your oven to 220°C (430°F) and grease and flour ramekins.
- Melt the butter and semi-sweet chocolate in a heatproof bowl.
- Whip together brown sugar, vanilla extract, salt, whole eggs, and egg yolks for about 5 minutes.
- Sift all-purpose flour into the egg mixture and fold in the melted chocolate.
- Divide the batter into ramekins and tap to release air bubbles.
- Bake for 11-12 minutes until the edges are set and the center is jiggly.
- Cool briefly, invert onto plates, dust with powdered sugar, and serve.
Notes
Ensure ramekins are well-greased to avoid sticking.
Use high-quality chocolate for the best flavor.
Adjust baking time depending on ramekin size and oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg