Ingredients:

  • 6 oz high-quality baking chocolate (60-70% cacao)
  • 1/2 cup unsalted butter
  • 1 tsp pure vanilla extract
  • 2 large whole eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/4 tsp fine sea salt
  • 1 tbsp unsweetened cocoa powder

Instructions:

  1. Preheat your oven to 425°F. Generously grease four 6 ounce ramekins with butter and dust them with the 1 tbsp of cocoa powder, tapping out any excess.
  2. Chop the 6 oz of chocolate into small bits. Melt the 1/2 cup of butter and chocolate together in a microwave safe bowl in 30 second increments. Stir until the mixture is glossy and velvety.
  3. In a separate bowl, beat the 2 whole eggs, 2 yolks, 1/4 cup sugar, vanilla, and salt on high speed. Whisk for about 2 minutes until the mixture is thick and pale yellow.
  4. Slowly pour the cooled chocolate mixture into the egg mixture. Use a spatula to fold them together gently. Sift in the 2 tbsp of flour and fold just until no white streaks remain.
  5. Divide the batter evenly among the prepared ramekins. Bake for 12 minutes until the sides are firm but the center still jiggles slightly when shaken.
  6. Let the cakes sit in the ramekins for exactly 1 minute. This allows the outer layer to pull away from the edges naturally.
  7. Place a plate over the top of the ramekin and quickly invert it. Tap the bottom gently until the cake slides out onto the plate.