Ingredients:

• 8 tbsp (1 stick) butter
• 6 oz bittersweet chocolate
• 4 eggs (2 whole, 2 yolks only)
• ¼ C sugar
• ¼ C flour

Optional, for garnish:

• ¼ C powdered sugar
• 1 C raspberries, strawberries, or cherries

Step 1

• butter
• flour

Preheat your oven to 450 F.

Prepare 4 ramekins by coating them with butter, then a light dusting of flour (start with about ½ Tbsp of flour per ramekin). 

Place the prepared ramekins on a baking sheet.

Step 2

• eggs, 4
• sugar, 1/4 C

Beat the 2 whole eggs, additional 2 egg yolks, and sugar in a medium bowl on high speed.  The egg mixture should grow pale, and become a thicker consistency.

Step 3

• butter
• chocolate, 6oz

Melt the butter stick and chocolate together.  A double broiler works best, over simmering water, however a microwave can also do the trick — microwave for 15 second increments, stirring between each run.  Stir until smooth.

Step 4

• flour, 2 Tbsp

Pour the melted chocolate into the egg mixture and use a folding motion to evenly combine; stir in flour.  

Once combined, use a spoon to evenly fill the prepared ramekins.

Bake for about 10-12 minutes, until the top and sides of the cakes appear set but the centers are gooey.

Let the cakes cool about a minute before plating (watch our video for pro tips).  You can also eat the cakes right out of the ramekins, but make sure to allow enough time for cooling.

Step 5

• optional garnish

Garnish your cakes with powdered sugar, fruit, or even whipped cream & ice cream.

Enjoy!