Ingredients:

  • 1/2 cup (1 stick, 113g) unsalted butter, plus extra for greasing
  • 1/4 cup (30g) all-purpose flour, plus extra for dusting
  • 6 ounces (170g) bittersweet chocolate (70% cacao), chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon sea salt
  • Powdered sugar, for dusting (optional)
  • Fresh raspberries, for garnish (optional)
  • Vanilla ice cream, a small scoop (optional)

Instructions:

  1. Preheat oven to 425°F (220°C/Gas Mark 7). Grease and flour ramekins thoroughly.
  2. Combine chocolate and butter in a double boiler (or heatproof bowl set over simmering water). Stir occasionally until completely melted and smooth. Remove from heat.
  3. In a separate bowl, whisk together eggs, egg yolks, sugar, and salt until light and slightly thickened.
  4. Gently fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.
  5. Sift flour into the chocolate mixture and gently fold until just incorporated. Again, be careful not to overmix.
  6. Divide the batter evenly among the prepared ramekins.
  7. Bake for 12-15 minutes, or until the edges are set but the centre is still slightly soft and wobbly. Watch carefully – ovens vary!
  8. Let the cakes cool in the ramekins for 1 minute before inverting onto plates.
  9. Dust with powdered sugar and garnish with raspberries or a scoop of ice cream, if desired. Serve immediately while warm and molten.