Ingredients
1 tbsp cocoa powder
½ c salted butter
4 oz 72% dark chocolate
2 oz semi sweet chocolate
2 eggs
2 egg yolks
¼ c sugar
1 tsp black espresso or vanilla extract
2 tbsp flour
Tools
6 oz ramekins
Directions
Step 1
Preheat oven to 450 degrees.
Step 2
Butter and lightly dust the the ramekins with cocoa powder. Set on a baking sheet and set aside.
1 tbsp cocoa powder
Step 3
Melt butter and chocolate in a microwave safe bowl. Heating in 20 second increments and stirring in between. Set aside
½ c salted butter
4 oz 72% dark chocolate
2 oz semi sweet chocolate
Step 4
Whisk eggs, yolks, sugar, and espresso or vanilla (note: you cant taste the espresso, it helps enhance the chocolate flavor) in a large bowl until combined. Pour in chocolate mixture and mix. Add in flour and mix.
2 eggs
2 egg yolks
¼ c sugar
1 tsp black espresso or vanilla extract
2 tbsp flour
Step 5
Evening divide the batter into the ramekins. Bake for 10-12 minutes or until the sides of the cakes are firm but the center is jiggly.
Step 6
Remove from oven and let sit for 1 minute. Gently place the ramekin upside down on a plate. Let stand for a few minutes then remove the ramekin.
Step 7
Lightly dust with confectioners sugar and garnish with strawberries and ice cream. Enjoy!