4 oz (113g) semi-sweet chocolate (high-quality, chopped)
½ cup (113g) unsalted butter (plus extra for greasing)
1 cup (120g) powdered sugar
2 large eggs
2 large egg yolks
1 tsp pure vanilla extract
¼ cup (32g) all-purpose flour
Pinch of salt
Cocoa powder (for dusting ramekins)
Optional: Vanilla ice cream, whipped cream, or fresh berries for serving
1. Prep the ramekins
Preheat your oven to 425°F (220°C).
Generously butter four 6-ounce ramekins.
Dust with cocoa powder, tapping out excess. (This helps the cakes release easily.)
2. Melt chocolate & butter
In a microwave-safe bowl or double boiler, melt chocolate and butter together until smooth.
Let cool slightly so it’s warm but not scorching hot.
3. Make the batter
Whisk in powdered sugar until smooth.
Add eggs and egg yolks; whisk until fully combined.
Stir in vanilla extract.
Gently fold in flour and salt until just combined — do not overmix.
4. Fill & bake
Divide batter evenly among prepared ramekins.
Place ramekins on a baking sheet.
Bake for 11–13 minutes, until the edges are firm but the center is still soft. (A slight jiggle in the middle is perfect.)
5. Serve immediately
Let cakes rest for 1 minute after baking.
Run a knife around the edges, invert onto dessert plates, and gently lift ramekin away.
Serve warm with vanilla ice cream, a dusting of powdered sugar, or fresh berries.
