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6 Servings
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20 min prep.
1 hour wait. |
Easy
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Ingredients
3.5 oz unsalted butter
7 oz bittersweet or semisweet chocolate
3 eggs
1 oz flour
3 oz sugar
1 tsp vanilla bean paste
1 oz butter and 1 tbsp cocoa powder for the molds
Grease 6 individual molds (I use ramekins), lightly dust them with the cocoa powder (tap to remove the excess) and place in the refrigerator.
Chop the chocolate into small pieces and let it melt in a bain-marie.
Remove from the heat, add the butter and stir until perfectly melted and combined with the chocolate.
Crack the eggs into a large bowl. Add the sugar and whisk for about 30 seconds. Add the chocolate mixture, the flour and the vanilla, and beat well until combined.
Divide the mixture among the molds and refrigerate for 1 hour.
Preheat the oven to 410 degrees F.
Place the molds in the middle of the oven and bake about 8 to 9 minutes depending on your oven. It’s ready when the outside looks baked and the top still slightly jiggles at the center when shaken.
Turn out onto individual plates and serve immediately with ice cream or whipped cream.
3.5 oz unsalted butter
7 oz bittersweet or semisweet chocolate
3 eggs
1 oz flour
3 oz sugar
1 tsp vanilla bean paste
1 oz butter and 1 tbsp cocoa powder for the molds
Grease 6 individual molds (I use ramekins), lightly dust them with the cocoa powder (tap to remove the excess) and place in the refrigerator.
Chop the chocolate into small pieces and let it melt in a bain-marie.
Remove from the heat, add the butter and stir until perfectly melted and combined with the chocolate.
Crack the eggs into a large bowl. Add the sugar and whisk for about 30 seconds. Add the chocolate mixture, the flour and the vanilla, and beat well until combined.
Divide the mixture among the molds and refrigerate for 1 hour.
Preheat the oven to 410 degrees F.
Place the molds in the middle of the oven and bake about 8 to 9 minutes depending on your oven. It’s ready when the outside looks baked and the top still slightly jiggles at the center when shaken.
Turn out onto individual plates and serve immediately with ice cream or whipped cream.
"A dessert recipe for chocolate lovers! It is easy to make with only 7 ingredients!
The tricky part of this recipe is the baking time! Don’t stay too far away from the oven the first time, as you’ll have to figure out the exact baking time with your oven.
I love to eat molten chocolate cake with vanilla ice cream and a cup of coffee". ~ Nathalie
Tip: replace the flour with corn starch if you are allergic to gluten.
The tricky part of this recipe is the baking time! Don’t stay too far away from the oven the first time, as you’ll have to figure out the exact baking time with your oven.
I love to eat molten chocolate cake with vanilla ice cream and a cup of coffee". ~ Nathalie
Tip: replace the flour with corn starch if you are allergic to gluten.