Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter - (1 stick) - plus some

  2. For buttering the molds

  3. 4 Bittersweet chocolate: preferably

  4. Valrhona - (4 oz)

  5. 2 Eggs

  6. 2 Egg yolks

  7. 1/4 cup 49g / 1.7oz Granulated sugar

  8. 2 teaspoons 10ml All-purpose flour - plus more for Dusting

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees.

  2. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick.

  3. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

  4. Butter and lightly flour 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts as long as several hours; bring them back to room temperature before baking.) Bake the molds on a tray for 6 to 7 minutes; the centers will still be quite soft, but the sides will be set.

  5. Invert each mold onto a plate; let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

  6. Yield: 4 individual cakes.

  7. Tester's note: Easy, quick and delicious. I used Hershey's bittersweet chocolate, which is readily available.


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