Ingredients
Scale
- 4 oz dark chocolate (high-quality)
- ½ cup unsalted butter (1 stick)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt dark chocolate and unsalted butter in short bursts, stirring until smooth.
- In a separate bowl, whisk together eggs and sugar until light and fluffy (about 2 minutes).
- Gently fold the melted chocolate mixture into the egg mixture; add vanilla extract.
- Sift in all-purpose flour and fold until just combined; do not overmix.
- Divide batter evenly among prepared ramekins and place on a baking sheet.
- Bake for 12-14 minutes until edges are firm but centers jiggle slightly.
- Serve immediately with vanilla ice cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake (110g)
- Calories: 325
- Sugar: 24g
- Sodium: 98mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Enhance flavors by adding a pinch of sea salt or espresso powder to the batter. Use high-quality chocolate for the best taste. For leftovers, store in an airtight container in the fridge for up to two days; reheat briefly in the microwave.