Ingredients:

  • 6 oz (170g) bittersweet chocolate, chopped
  • 1/2 cup (113g) unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 pinch (1g) salt
  • 1 tbsp (14g) melted butter
  • 1 tbsp (8g) cocoa powder

Instructions:

  1. Brush the inside of two 6-oz ramekins with 1 tbsp melted butter, ensuring the sides are fully coated. Dust with cocoa powder, tapping out the excess.
  2. Combine the chopped bittersweet chocolate and 1/2 cup unsalted butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until the mixture is a glossy liquid.
  3. In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
  4. Gently fold the melted chocolate mixture into the egg mixture using a spatula, then sift in the flour and fold until just combined.
  5. Divide the batter evenly between the prepared ramekins. Place on a baking sheet and bake at 425°F (218°C) for 12 minutes until edges are firm but the center still has a slight jiggle.