Description
A rich chocolate dessert with a gooey center that flows like a warm river, perfect for special occasions or simple weeknight indulgence.
Ingredients
Scale
- 6 oz (170g) high-quality dark chocolate (60-70% cocoa)
- 1/2 cup (115g) unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 tsp vanilla extract (optional)
- 1 tbsp espresso powder (optional)
- Pinch of salt
- Butter and cocoa powder (for greasing ramekins)
Instructions
- Preheat oven to 425°F (220°C). Grease ramekins with butter and dust with cocoa powder.
- Melt chocolate and butter gently over a double boiler or in the microwave; stir until smooth.
- Whisk eggs, egg yolks, sugar, vanilla, espresso powder, and salt until pale and fluffy.
- Fold melted chocolate mixture into the egg mixture gently.
- Sift in flour and fold until just combined.
- Divide batter evenly among ramekins.
- Optionally chill batter for 10 minutes.
- Bake for 12-14 minutes until edges are set and centers are slightly jiggly.
- Let cool for 1-2 minutes before serving warm, optionally inverted onto plates.
Notes
For sugar substitutes, use stevia, monk fruit, or allulose to accommodate those with diabetes. Store the batter in the fridge for up to 1 day or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg