Ingredients
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8 tablespoons (1 stick, 113 grams) unsalted butter
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6 ounces (140 grams) bittersweet chocolate, preferably Valrhona
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2 eggs
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2 egg yolks
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1/4 cup (50 grams) sugar
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2 tablespoons of plain flour
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pinch of salt
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garnish
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grating of chocolate, or sprinkle of cocoa powder
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colored garnish of fresh mint or seasonal berries
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equipment
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4- 6 ounce (about 177ml) ramekins
Directions
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1
Done
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Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. |
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2
Done
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In a double boiler (or heatproof bowl over saucepan) over simmering water, melt the butter with the chocolate. |
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3
Done
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In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. |
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4
Done
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Whisk the melted butter and chocolate until smooth. Quickly fold it into the egg mixture along with the flour. |
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5
Done
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Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. |
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6
Done
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Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. |
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7
Done
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Serve immediately with a dusting of chocolate or cocoa powder and a colorful piece of mint or a berry (in season). |
