Ingredients
- 200g dark chocolate (70%)
- 150g unsalted butter
- 4 eggs
- 4 egg yolks
- 150g icing sugar
- 60g plain flour
- Pinch of salt
- Cocoa powder for dusting
Step-by-Step Instructions
1
1. Preheat oven to 200°C. Grease 6 ramekins, dust with cocoa powder.
2
2. Melt chocolate and butter together (bain-marie or microwave in 30-sec bursts). Cool slightly.
3
3. Whisk eggs, yolks and icing sugar until pale and ribbony (3-4 minutes).
4
4. Fold chocolate mixture into egg mixture. Fold in flour and salt.
5
5. Divide between ramekins. Can be refrigerated up to 24 hours at this stage.
6
6. Bake 10-12 mins — the edges should be set but the centre should wobble.
7
7. Rest 1 minute. Run a knife around the edge and invert onto plates. Serve immediately.
👨🍳 Chef's Notes
Timing is everything. 10 minutes gives a very liquid centre, 12 minutes gives a fudgy centre. Do a test one first to calibrate your oven.
