Ingredients
Equipment
Method
Prepare the ramekins
- Generously butter four 6-oz ramekins and dust with cocoa powder. Tap out excess and place on a baking tray.
Melt chocolate and butter
- Combine chopped chocolate and butter in a heatproof bowl. Melt gently in the microwave (30-second bursts) or over a double boiler, stirring until smooth. Let cool slightly.
Whisk eggs and sugar
- In a separate bowl, whisk whole eggs, egg yolks, and sugar until pale and slightly thickened (about 1–2 minutes).
Combine mixtures
- Slowly pour the melted chocolate into the egg mixture while whisking continuously. Add vanilla extract and salt.
Fold in flour
- Sprinkle in the flour and gently fold with a spatula just until combined. Do not overmix.
Fill ramekins
- Divide batter evenly among prepared ramekins.
Bake
- Bake at 220°C / 425°F for 10–12 minutes, until edges are set but centers jiggle slightly.
Rest and serve
- Let rest for 1 minute. Serve directly from ramekins or invert onto plates and serve immediately.
Notes
- Use real chocolate bars, not chocolate chips, for a smooth molten center.
- Even 1 extra minute of baking can fully set the center—watch the jiggle, not the clock.
- Batter can be prepared up to 24 hours ahead and baked straight from the fridge (add 1 extra minute).
- Best enjoyed immediately; reheating will set the center.