Course All Seasons, Cakes & Cookies, Dessert, For Subscribers, Kid Friendly, Paris
Cuisine French
Servings 6Servings
Equipment
Saucepan, Mixing Bowl, Whisk, Sifter, Ramekins
Ingredients
180GramsDark Chocolate (70%) (6.5 oz)
180GramsButter(6.5 oz)
6Eggs (large)
180GramsSugar(6.5 oz)
90GramsFlour(3.5 oz)
100GramsButter (for molds)(3 oz)
Pinch per moldFleur de Sel
Parchment Paper (for molds)
Instructions
Melt chocolate and butter together over steaming water till just melted and cool enough to touch the bottom of the bowl without burning your fingers.
Beat the eggs and sugar about 3 minutes till light and creamy and sugar is dissolved.
Pour warm chocolate mixture into egg mixture and mix till homogeneous.
Stir in sifted flour and mix gently till all flour is incorporated.
Butter 6 medium size ramekins and line each with cut up pieces of parchment paper (the paper should come up higher than the molds. Fill each with batter leaving a little less than a 1/4 margin, you can put a pinch of fleur de sel on top of each battered mold (optional) and bake at 200ºC/360ºF about 12 minutes, or until sides have fully risen, but center remains concave.
Cool 5 minutes before removing from ramekins if using porcelain, or cakes will break. Free sides with paring knife and invert onto a plate. Silicone or disposable aluminum ramekins are ideal for an easy release.
Serve with a scoop of crème fraîche or vanilla ice cream.
Notes
Also goes nicely served with in-season berries.For a real lava effect, drop a tiny pinch of chili pepper into the center of each ramekin before baking, 🙂 surprisingly good.