- 4
Ingredients
- 4 oz. semisweet chocolate, chopped
- 1/2 c unsalted butter cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1/4 c granulated sugar
- 3 tbsp all purpose flour
- Confectioner's sugar or unsweetened cocoa powder for dusting
Preparation
Step 1
Position a rack in the middle of the oven and preheat the oven to 450 degrees F. Butter and flour for 4 oz. ramekins or 6 oz. custard cups, then butter and flour them again.
Melt the chocolate with the butter in a double boiler. Remove from heat.
Meanwhile, beat the eggs, yolks and sugar in a mixer on high speed for about 8 minutes, until very thick and pale. Whisk in the warm chocolate mixture, then whisk in the flour just until blended.
Divide the batter evenly among the ramekins. Arrange the ramekins on a baking sheet and bake for 14 minutes, or until the cakes have risen and have a thin crust, their sides are set, and they are still slightly jiggly at the center; underbaking is better than overbaking.
Carefully invert each ramekin onto a serving plate and let sit for 20 seconds, then unmold by lifting up one side of the ramekin; the cake will fall onto the plate. Dust the tops with confectioners sugar. Serve immediately.