Ingredients
Scale
- 1 cup bittersweet chocolate chips
- ½ cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
Instructions
- Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust them with cocoa powder to prevent sticking.
- In a microwave-safe bowl, combine the chocolate and butter. Heat in 30-second intervals, stirring after each, until melted and smooth.
- In another bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.
- Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to combine.
- Add salt, vanilla extract, and flour. Stir until just combined; do not overmix.
- Divide the batter evenly among the prepared ramekins, filling them about ¾ full.
- Bake for 12-14 minutes, or until the edges are set but the center is still soft. You want a slight jiggle in the middle.
- Let them cool for 1-2 minutes before inverting onto plates. Serve immediately with a dusting of powdered sugar or a scoop of ice cream.
- Prep Time: 15
- Cook Time: 14