- 4-ounces good quality semi-sweet chocolate, chopped
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces (plus extra for buttering the ramekins)
- 2/3 cup powdered sugar
- dash of salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon instant espresso powder
- 1 whole large Eggland’s Best egg
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- Optional: Raspberries or strawberries, and whipped cream or ice cream for serving
- Extra powdered sugar for dusting
- Preheat the oven to 400 degrees. Butter 2 ramekins or custard cups (see Notes below). Place them on a baking sheet so they are not touching; set aside.
- Add the butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 1 minute. Stir and repeat if needed at 30 second intervals until the chocolate pieces are almost melted. Remove from the microwave and stir until smooth and all chocolate is melted.
- Using a rubber spatula, fold in the powdered sugar, a dash of salt, flour and espresso powder but don’t worry if it’s not completely mixed.
- In a separate bowl lightly whisk the egg and egg yolks. Add the vanilla and whisk until blended. Add the eggs to the chocolate mixture and whisk until smooth and fully combined.
- Divide the batter between the 2 ramekins and bake at 400 degrees for 15 minutes. The edges will be firm but the center will be runny.
- Allow the cakes to rest for 5 minutes before serving. Gently run a knife around the top edge of the ramekin to loosen the cake. Place a serving plate over the top of the ramekin and flip it over / invert onto the serving plate. Slowly remove the ramekin making sure the cake has released. If the cake has not dropped to the plate, allow it to rest for a minute or two then gently pound the plate on a counter top. Sift a little powdered sugar on top, add fresh raspberries or strawberries and a small scoop of vanilla ice cream if desired. Serve and enjoy.
- This recipe has been tested using two (7-ounce) 4” x 2.5” ramekins. If you’re not positive about the size of your ramekins, test by making sure they’ll hold about 1 cup of water and have similar dimensions as those mentioned above.