Hannah Daidone
Instructions
Preheat your oven to 375–400°F. Grease the bottoms and sides of six 6- or 8-ounce ramekins with a thin layer of butter, then dust them with cocoa powder, tapping out the excess. Melt the chocolate and butter together in the microwave in 1-minute increments, stirring until smooth, then stir in the salt and vanilla and let the mixture cool until just warm or room temperature. In a large bowl, beat the eggs and extra egg yolks until very thick and pale, then mix in the powdered sugar. Add the cooled chocolate mixture and the flour and stir just until combined. Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
Bake the cakes for about 12–13 minutes, until the edges and tops look set but the centers still jiggle slightly. Let the cakes rest for 2–3 minutes after removing them from the oven, then run a knife around the edges and carefully invert each cake onto a plate. Dust with powdered sugar or serve with ice cream, whipped cream, berries, or hot fudge sauce. Finally, top with Valentine’s Day sprinkles to add the touch of love!
Ingredients
For the Ramekins:
- 2–3 tablespoons butter, softened (for greasing)
- 2–3 tablespoons unsweetened cocoa powder (for dusting)
For the Cakes:
- 1 cup (170 g) chopped semisweet or bittersweet chocolate
- 10 tablespoons salted butter
- Pinch of salt (about 1/8 teaspoon if using unsalted butter)
- ½ teaspoon vanilla extract
- 3 large eggs
- 3 large egg yolks
- 1½ cups (171 g) powdered sugar
- ½ cup (71 g) all-purpose flour
