Ingredients:

  • 6 tablespoons (85g) unsalted butter, cut into cubes, plus extra for greasing ramekins
  • 6 ounces (170g) dark chocolate (70% cacao), finely chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour, plus extra for dusting ramekins
  • 1/4 teaspoon sea salt flakes (such as Maldon)
  • Powdered sugar, for dusting (optional)
  • Fresh raspberries or strawberries (optional)
  • Vanilla ice cream (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Generously butter and flour the ramekins, tapping out any excess flour.
  2. Combine the chocolate and butter in a double boiler or heatproof bowl set over simmering water. Stir occasionally until completely melted and smooth. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and pale.
  4. Gently fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.
  5. Gently fold in the flour and sea salt flakes until just combined.
  6. Divide the batter evenly among the prepared ramekins.
  7. Chill the ramekins in the refrigerator for at least 10 minutes (this helps create a better molten center).
  8. Bake for 12-15 minutes, or until the edges are set but the center is still soft. The internal temperature should reach approximately 150°F (65°C).
  9. Let the cakes cool in the ramekins for a minute or two. Run a knife around the edges to loosen, then carefully invert each cake onto a serving plate. Dust with powdered sugar and garnish with fresh berries or a scoop of vanilla ice cream. Serve immediately.