Ingredients
3 ounces semi-sweet or bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
1 large egg
1 large egg yolk
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 teaspoon cocoa powder for dusting
Pinch of salt
Powdered sugar, berries, or whipped cream for garnish
Instructions
Preheat oven to 425°F (220°C) and butter two 6-ounce ramekins, dusting lightly with cocoa powder.
Melt chocolate and butter together in a heatproof bowl over simmering water or in short microwave intervals, stirring until smooth.
In a separate bowl, whisk the egg, egg yolk, and sugar until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture until combined.
Add flour and a pinch of salt, mixing gently until batter is smooth.
Divide batter evenly into ramekins, filling three-quarters full.
Bake for 10–12 minutes until the edges are set but the center still jiggles slightly.
Remove from oven and rest for 30–60 seconds before serving.
Dust with powdered sugar and garnish with berries or whipped cream.
Notes
Use high-quality chocolate for the best flavor and texture. Add a teaspoon of espresso powder to deepen the chocolate taste. For a gluten-free option, substitute almond flour. Serve immediately for the perfect molten center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
- Diet: Vegetarian