Ingredients
- 1/2 cup unsalted butter, plus extra for greasing
- 1 cup bittersweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For a variation, you can substitute milk chocolate for a milder flavor or add a teaspoon of espresso powder for an enhanced chocolate flavor. During my travels, I’ve learned that even a pinch of cinnamon can add a delightful twist to the classic taste.
Instructions
- Preheat your oven to 425°F (220°C) and generously grease four ramekins with butter. This step ensures that the cakes release easily after baking.
- In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each, until smooth. This reminds me of how my abuela would patiently melt chocolate over the stove, teaching me the importance of watching the process.
- In a separate bowl, whisk together the eggs, egg yolks, and sugar until thick and pale, about 3-4 minutes.
- Gently fold the chocolate mixture into the egg mixture, then add the flour, salt, and vanilla extract. Stir until just combined.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. I love this part — it’s like portioning out little bundles of joy.
- Bake for 12-14 minutes, or until the edges are set but the center remains soft. The cakes should puff up slightly. It’s similar to watching a soufflé rise, and it’s always a delightful moment in the kitchen.
- Let the cakes cool for 1 minute, then carefully invert each onto a plate. Serve immediately for maximum gooeyness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International