The Cozy Kitchen Chronicles

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for greasing
• 4 oz (113g) bittersweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• Optional: Cocoa powder for dusting ramekins
• For Serving: Powdered sugar, fresh berries, vanilla ice cream

Instructions

1. Preheat your oven to 425°F (220°C). Grease and lightly flour (or dust with cocoa powder) four 6-ounce ramekins. Place them on a baking sheet.
2. In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt the butter and chopped bittersweet chocolate, stirring until smooth. Remove from heat and let it cool slightly.
3. In a separate medium bowl, whisk together the eggs, egg yolks, granulated sugar, flour, and salt until just combined. Do not overmix.
4. Gradually whisk the slightly cooled chocolate mixture into the egg mixture until thoroughly combined.
5. Divide the batter evenly among the prepared ramekins.
6. Bake for 12 to 14 minutes, or until the edges are set but the center is still soft and slightly jiggly.
7. Let the cakes rest in the ramekins for 1-2 minutes. Carefully invert each ramekin onto a serving plate.
8. Serve immediately, dusted with powdered sugar, and accompanied by fresh berries or a scoop of vanilla ice cream.