Yield: Four 4 oz Ramekins
Ingredients
113 g Semi-sweet Chocolate
75.6 g Unsalted Butter
65 g Icing Sugar
43 g All Purpose Flour
2 Whole Eggs
2 Egg Yolks
1/3 tsp Vanilla Extract
Instructions
Preheat oven to 218 °C.
Grease four 4 oz ramekins.
Microwave semi sweet chocolate and unsalted butter together for 2 min.
Add icing sugar, all purpose flour, whole eggs, egg yolks and vanilla extract into melted semi sweet chocolate and unsalted butter, and whisk until blended and smooth
Fill ramekins bake at 218 °C for 8 min until set outside with a soft centre. (Alternatively: freeze batter in ramekins for future use and bake at 218 °C for 12 min)
Let stand for 1 min.
Run a knife around the cake and carefully invert it. Serve with ice cream
Adapted from: Laura in the Kitchen
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