Ingredients:

  • 6 tbsp (85g) unsalted butter, plus extra for greasing ramekins
  • 2 oz (57g) bittersweet chocolate (70% cacao), chopped
  • 2 oz (57g) semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp salt
  • 2 tbsp (15g) all-purpose flour, plus extra for dusting ramekins
  • 1/2 teaspoon pure vanilla extract (optional)
  • Powdered sugar for dusting (optional)
  • Fresh raspberries or other berries (optional)
  • Vanilla ice cream or whipped cream (optional)

Instructions:

  1. Preheat oven to 425°F (220°C/Gas Mark 7). Generously grease and flour the ramekins, tapping out any excess.
  2. Combine chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Remove from heat.
  3. In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until pale and slightly thickened.
  4. Gradually whisk the melted chocolate mixture into the egg mixture until well combined. Gently fold in the flour until just combined. Do not overmix. Stir in the vanilla extract, if using.
  5. Divide the batter evenly among the prepared ramekins.
  6. Bake for 12-15 minutes, or until the edges are set but the center is still soft and slightly wobbly.
  7. Let the cakes cool in the ramekins for 1 minute. Carefully run a knife around the edges of each cake to loosen. Invert onto serving plates.
  8. Dust with powdered sugar, top with berries, and serve immediately with ice cream or whipped cream, if desired.