Ingredients
Method
- Preheat your oven to 350°F (175°C). Generously butter six 4-oz ramekins, then dust each with cocoa powder, tapping out any excess. This prevents sticking and adds a subtle flavor layer.
- In a microwave-safe bowl or double boiler, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth. Let it cool slightly for 5 minutes so it doesn't cook the eggs when added.
- In a separate medium bowl, whisk the whole eggs, egg yolks, sugar, vanilla extract, and salt until the mixture is pale and slightly thickened, about 1 minute. Do not over-whisk to avoid incorporating too much air which can cause cracking.
- Slowly pour the melted chocolate mixture into the egg mixture while whisking constantly to temper the eggs. Add the flour and fold gently with a spatula just until combined; do not overmix.
- Divide the batter evenly among the prepared ramekins, filling them about 3/4 full. This leaves room for them to rise without overflowing.
- Bake on the center rack for 12-14 minutes. The edges should be set and firm, but the centers will still look soft and slightly jiggly.
- Let cool in ramekins for 5 minutes before serving. Run a thin knife around the edge to loosen if you wish to invert them onto plates, though they are delicious eaten straight from the dish.
Nutrition
Notes
Serve them warm straight from the ramekins for that gooey center, or chill them briefly if you prefer a firmer texture. They look impressive enough for guests but come together faster than I can set the table, which is exactly why they live in my regular rotation.
Melted butter and cocoa powder are all you need to prep these ramekins quickly.