Photo2Plate

Ingredients

• 4 oz bittersweet chocolate, chopped
• 1/2 cup unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• Pinch of salt
• Cocoa powder and powdered sugar for dusting

Instructions

1. Preheat oven to 425°F (220°C). Grease and lightly flour four 6-ounce ramekins. Dust with cocoa powder.
2. In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring until smooth.
3. In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened, about 2 minutes.
4. Gently fold the melted chocolate mixture into the egg mixture. Then, fold in the flour and salt until just combined.
5. Divide the batter evenly among the prepared ramekins.
6. Bake for 12-14 minutes, until the sides are firm but the center is still soft.
7. Let the cakes cool in the ramekins for 1 minute, then carefully invert them onto serving plates. Dust with powdered sugar and serve immediately.