Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously butter and lightly flour four 4-ounce ramekins. Place them on a baking sheet.
- In a medium bowl, melt the butter and chopped bittersweet chocolate together. You can do this in the microwave in 30-second intervals, stirring between each, or over a double boiler. Stir until smooth.
- In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until well combined and slightly lighter in color.
- Gradually whisk the melted chocolate mixture into the egg mixture until fully incorporated.
- Gently fold in the flour until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins.
- Bake for 10 to 12 minutes, or until the edges are set but the center is still soft and molten. The tops should look slightly puffed.
- Let the cakes cool in the ramekins for 1 minute. Then, carefully invert each ramekin onto a serving plate. The cakes should slide out easily.
- Dust with powdered sugar and serve immediately with whipped cream and raspberries, if desired.
Notes
For best results, use good quality chocolate. You can make the batter ahead of time and refrigerate it for up to 24 hours. If baking from cold, add 1-2 minutes to the baking time.