Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously butter and flour two 6-ounce ramekins.
- In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- In a separate medium bowl, whisk the egg and sugar together with a hand mixer or whisk for about 2 minutes, until pale and slightly thickened. Whisk in the vanilla extract and salt.
- Gently pour the melted chocolate mixture into the egg mixture and whisk until just combined.
- Add the flour and gently fold it in with a spatula until no streaks remain. Do not overmix.
- Divide the batter evenly between the prepared ramekins. Place on a baking sheet and bake for 12-14 minutes. The edges of the cakes should be firm, but the centers will be soft.
- Let the cakes cool in the ramekins for 1 minute, then carefully run a knife around the edges and invert onto serving plates. Serve immediately with powdered sugar, ice cream, or berries.
Nutrition
Notes
For the best molten center, be careful not to over-bake. The center should still look slightly underdone when you remove it from the oven.
Feel free to add a tablespoon of liqueur like Grand Marnier or Chambord to the batter for an adult twist.
Feel free to add a tablespoon of liqueur like Grand Marnier or Chambord to the batter for an adult twist.