- 5 oz bittersweet chocolate (at least 60 percent cacao), plus 4 chunks for the cake centers
- 2 Tbsp butter
- 2 eggs
- 2 egg yolks
- 1⁄4 cup sugar
- Pinch of salt
- 2 Tbsp flour
- 1 tsp vanilla extract
- 1⁄2 Tbsp instant coffee or espresso (optional)
- Preheat the oven to 425°F. Lightly butter four 6-ounce ramekins or custard cups.
- Bring a few cups of water to a boil in a medium saucepan over low heat.
- Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter.
- Cook, stirring occasionally until both the chocolate and butter have fully melted. Keep warm.
- Use an electric mixer to beat the eggs, egg yolks, sugar, and salt until pale yellow and thick, about 5 minutes.
- Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee if using.
- Pour the mixture into the prepared ramekins.
- Stick one good chunk of chocolate in the center of each ramekin.
- Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (the center should still be mostly liquid).
- The cakes can be eaten straight from the ramekins, but it’s more dramatic to slide them on to plates (after letting them rest for a minute or two), where the molten chocolate can flow freely.
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