These are a wonderful treat. Make sure to eat them immediately after they come out of the oven so that they don’t overcook. I like to make them for Valentine’s day in little tinfoil heart-shaped cups that I buy at the grocery store.
Ingredients:
2 tbsp plus ¾ cup butter, divided
1 bar 62% cacao bittersweet chocolate, broken into sections
3 large eggs
3 large egg yolks
¼ cup plus 1 tbsp sugar
1 tsp vanilla
1 tbsp all-purpose flour
Powdered sugar
Directions:
Preheat oven to 425F. Generously butter six 6oz ramekins or custard cups with 2 tbsp butter.
Stir ¾ cup butter and chocolate in medium saucepan over low heat until chocolate is melted and mixture is smooth. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.
Bake for 12-13 minutes or until sides are set and 1” centers move slightly when shaken. Remove from oven to wire rack.
To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Life ramekins off of cakes and sprinkle with powdered sugar. Serve immediately.
