NOTE: Modified by me from a recipe found on allrecipes.com
- 1/2 cup + 2 Tbsp (10 Tbsp total) unsalted butter
- 5 ounces semi-sweet chocolate chips
- 3 large eggs
- 1/4 cup + 1 Tbsp sugar
- pinch of salt
- 2 1/2 tsp flour (I use all purpose - sifted so there are no lumps)
- Butter & cocoa powder (to grease/"flour" the ramekins)
2. Whisk until smooth & remove from heat.
3. Beat eggs, sugar and salt in a medium bowl until sugar dissolves.
4. Slowly add chocolate mixture to egg mixture - and I mean SLOWLY - it's warm & you are NOT trying to make scrambled eggs here!
5. Once smooth, add flour until JUST combined (don't over mix it).
6. Grease 4 6-ounce ramekins with butter & then "flour" with cocoa powder.
7. Divide batter among the 4 ramekins (about 2/3 to 3/4 full).
NOTE: this is a VERY forgiving batter - I make this a few hours before dinner & then store in the fridge. Just remove from the fridge about an hour before you're going to bake them to take the "chill" off.
- When you are ready to bake, heat oven to 450.
- Bake about 12 minutes (sides will be puffed up but center will NOT be set (it'll kind of jiggle).
- Remove from oven & invert each "cake" onto a dessert plate.
- Garnish with powdered sugar (and fruit like cut up strawberries or raspberries if you wish).
- Serve IMMEDIATELY!
WARNING: Centers will be VERY hot so if you're serving to children you should "break" them open & let it cool for a few minutes before they eat it!
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