Directions
- Prepare the Ramekins
Preheat oven to 450°F (230°C).
Butter and lightly flour four 6-ounce ramekins.
Tap out any excess flour — this step is very important to help the cakes release easily after baking.
Arrange the ramekins on a baking sheet.
- Melt the Chocolate and Butter
In a double boiler set over simmering water, melt the butter and chocolate together.
Stir until smooth and glossy. Remove from heat.
- Make the Batter
In a medium bowl, beat the eggs, egg yolks, sugar, salt, and vanilla (if using) at high speed until the mixture is thick and pale.
Gently whisk the melted chocolate mixture until smooth.
Quickly fold the egg mixture and flour into the chocolate using a spatula — do not overmix.
- Bake
Spoon or pour the batter evenly into the prepared ramekins.
Bake for 12 minutes, or until the sides are firm but the centers are still soft.
- Unmold and Serve
Remove the ramekins carefully from the oven — they will be very hot. Tip: Use a kitchen towel and avoid splashing any water if you used a water bath.
Let the cakes cool in the ramekins for 1 minute only.
Cover each ramekin with a dessert plate and invert.
Let stand for 10 seconds, then gently lift off the ramekin to unmold.
Serve immediately.
