12
OZ DARK CHOCOLATE, CHOPPED
1/4
CUP UNSALTED BUTTER, CUBED
4
LARGE EGGS, ROOM TEMPERATURE
1/4
CUP WHITE SUGAR
PINCH OF SALT
1/4
CUP BROWN SUGAR, PACKED
1/3
CUP ALL PURPOSE FLOUR
1
TEA VANILLA EXTRACT
1
LARGE PINCH CAYENNE (1/4 TEA)
Whipping cream
Preheat oven to 400F Melt the cocolate, butter and sugar over a double boiler. Turn off the heat and let it cook for a minute. Meanwhile, whisk together the eggs and salt, and add it to the melted mixture. Whisk it together quickly so the eggs don't cook. Add the vanilla, cayenne, and flour. Mix until just incorporated Grease the ramekins and fill until almost full with batter These are ready to go right into the oven. Bake for 10-11 minutes, 12 if you don't want it super gooey. Meanwhile add maple syrup and vanilla into whipping cream. Flip the cakes onto plates and serve with a dollop of cream. It's beautiful and no one will know how easy it was.
