Directions
- Prepare the Ramekins
Preheat your oven to 500°F (260°C).
Generously grease six 6-inch ramekins with butter. Set aside.
- Melt the Chocolate and Butter (Bain-Marie Method)
Fill a small saucepan halfway with water and bring to a gentle simmer.
Place a heat-safe bowl on top — the bottom of the bowl should not touch the water.
Add the chopped chocolate pieces into the bowl and stir continuously until melted.
Carefully remove from heat, then add the butter and whisk until fully melted and smooth.
- Make the Batter
In a clean bowl, beat the eggs and vanilla together.
Add the sugar, flour, and salt, and continue to beat until smooth.
Gradually add this egg mixture to the melted chocolate-butter mixture, mixing gently until fully combined.
- Bake
Pour the batter evenly into the prepared ramekins.
Bake in the preheated oven for 5 minutes, or just until the tops are set but the centers are still soft.
Carefully remove the ramekins from the oven — they’ll be very hot.
Let rest for 5 minutes.
- Serve
Invert each ramekin onto a serving plate.
Serve warm, ideally right after baking.
Dust with powdered sugar and serve with vanilla ice cream, fresh fruits, or both.
