# What You'll Need:
→ Chocolate Mixture
01 - 3.5 oz bittersweet chocolate (60–70% cocoa), chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
→ Batter
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp fine sea salt
→ For the Molds
08 - Unsalted butter, for greasing
09 - Cocoa powder, for dusting
→ Optional Garnish
10 - Powdered sugar, for dusting
11 - Fresh berries or vanilla ice cream
# Method Steps:
01 - Preheat oven to 425°F. Generously butter four 6 oz ramekins and dust with cocoa powder, tapping out excess.
02 - Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until smooth, remove from heat, and allow to cool slightly.
03 - In a separate mixing bowl, whisk eggs, egg yolks, and granulated sugar vigorously until thick and pale, about 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until just blended.
05 - Sift flour and salt over the batter. Fold in gently until no streaks remain.
06 - Divide batter evenly among prepared ramekins. Arrange ramekins on a baking tray and bake 11–13 minutes, until edges are set but centers remain soft.
07 - Remove cakes from oven and let rest 1 minute. Run a knife around edges and invert each cake onto a plate.
08 - Dust cakes with powdered sugar and serve promptly, with berries or vanilla ice cream if desired.
