Ingredients
- 1/2 cup unsalted butter, plus more for greasing
- 1 cup high-quality dark chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
If you’re like me and enjoy experimenting, you can substitute dark chocolate with milk chocolate for a sweeter version or add a pinch of cayenne pepper for a spicy kick, a nod to my Mexican roots.
Instructions
- Preheat your oven to 425°F. Grease four ramekins with butter and dust with flour to ensure easy release later.
- In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened, about 3-4 minutes. This step reminds me of the patience my abuela taught me in the kitchen.
- Gently fold the chocolate mixture into the egg mixture, incorporating it slowly to maintain the airy texture.
- Add the flour, vanilla, and salt, folding just until combined. The batter should be smooth and glossy.
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
- Place ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the centers are still soft.
- Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate. Serve immediately for the best molten effect!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International