Ingredients Jump to Instructions ↓

  1. 1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins

  2. 1/2 cup all-purpose flour, plus more for ramekins

  3. 5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups)

  4. 5 large eggs, room temperature

  5. 3/4 cup sugar

  6. Pinch of salt

Instructions Jump to Ingredients ↑

  1. « » Butter and flour six 6-ounce (2-inch-deep) ramekins.

  2. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.

  3. Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.

  4. Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.


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