# What You'll Need:
→ Chocolate Mixture
01 - 4.25 oz bittersweet or semisweet chocolate, roughly chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
→ Batter
03 - 2 large eggs
04 - 2 large egg yolks
05 - scant 1/2 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/3 cup all-purpose flour
08 - 1/4 tsp fine sea salt
→ For Serving (optional)
09 - Powdered sugar, for dusting
10 - Fresh berries or vanilla ice cream
# How to Make It:
01 - Preheat the oven to 425°F. Grease six 6-oz ramekins with butter and lightly dust with flour, tapping out excess.
02 - In a heatproof bowl placed over simmering water, melt the chocolate and butter together while stirring until smooth. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, whisk the eggs, egg yolks, granulated sugar, and vanilla extract until pale and thick, approximately 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture until fully incorporated.
05 - Sift in the all-purpose flour and salt, folding gently until just combined without overmixing.
06 - Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
07 - Bake for 11 to 13 minutes until the edges are set but the centers remain soft and slightly jiggly.
08 - Let the cakes rest for 1 minute, then run a thin knife around the edges, invert onto plates, and serve immediately. Optionally dust with powdered sugar and serve with fresh berries or ice cream.
