- 100g unsalted butter, plus more to butter the molds
- 100g bittersweet chocolate (I used 70% cocoa)
- 2 eggs
- 2 egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 3 teaspoons plain flour
- Butter 4 ramekins. Then place them into the fridge until they are ready to be used.
- In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted.
- While that's heating, beat the eggs, egg yolks in the mixing bowl, gradually adding sugar, until the mixture is thick and pale yellow and forms a ribbon
- Mix together the melted chocolate, butter and vanilla extract. The chocolate mixture should be warm to touch. Pour in the egg mixture, then quickly beat in the flour until just combined.
- Preheat the oven to 220C. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
You can invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold, the cake will fall out onto the plate. I skipped this step and just left the cakes in the ramekins. Serve immediately with some vanilla ice cream.