By now, certainly everyone has tried a version of this popular chocolate cake in a restaurant. The exterior is solid yet the interior is molten: “How do they do that?” You will be amazed by how easy it really is! A tip: this is a single-flavor dessert, so use the very best chocolate you can find.
- 4 ounces good-quality semisweet chocolate
- ½ cup (1 stick) unsalted butter, plus more for ramekins
- 2 eggs
- 2 egg yolks
- ¼ cup all-purpose flour, plus more for ramekins
- ¼ cup plus 1 tablespoon sugar
- ¼ teaspoon salt
1. Preheat oven to 375°F.
2. In a double boiler over medium heat, melt the chocolate and butter together, whisking to blend. When fully melted, remove from stove and allow to cool.
3. In a large mixing bowl, whisk the eggs and the yolks together. Add in the flour and sugar and mix just until well blended; you want to beat in as little air as possible. When chocolate mixture has cooled, add it to the egg mixture with a whisk, again being careful not to overmix or incorporate excess air. Stir in salt.
4. Butter and flour 4 individual ½-cup ramekins, tapping afterward to remove excess flour. Pour the chocolate batter into the ramekins,
5. Place ramekins in the middle rack of the oven and set timer for 9 minutes. At 9 minutes, test for doneness: cakes are perfectly cooked when surface appears set, cakes jiggle when shaken, and a toothpick inserted in the middle comes out coated with thick liquid. Cook 1 to 2 minutes longer if necessary. Remove ramekins from the oven and let stand 1 minute. To unmold, run a knife along the inner wall of each ramekin, cover with a small plate, quickly invert, and tap the bottom of the ramekin several times with the blade of a heavy knife. Serve with a spoon.