Now, this is a perfect dessert after a bad day at school or just need a dessert to make you feel better 🙂 . This dessert isn’t very time consuming yet still decadent. I made this to make my mom feel better but my taste buds felt pretty good too *wink wink* .
We start by preheating the oven at 200 C. Whisk the sugar and eggs until pale and thick. By the way it’s a great upper arm workout !
Greasing the ramekins is important only if you want to take it out, otherwise it ain’t that important. I purposely used clumps of powdered sugar so you can see ’em.
There are two ways of doing this step the good old double boiler, which is a longer process and uses up more dishes compared to using a microwave. Just melt the chocolate and butter in 30 second bursts.
Stir in the flour and salt. Then gently fold it in the egg mixture and pour the mixture in the ramekins.
After baking just let it cool for about 5 minutes, then flip onto a plate if you like (I just didn’t feel like it). Just to make it look pretty I dabbed on a little chocolate cream on one of them, you can put plain whipped cream with a sliced strawberry on top or just powdered sugar whatever suits your fancy.
The big moment * drum roll please* IT’S GOOEY!!! wiiiiieeeee!!
A few seconds later……..
(This recipe makes 2 small cakes)
1/2 cup granulated sugar, plus more for coating ramekins
56 g semisweet chocolate, chopped
2.5 tablespoons unsalted butter
1/8 cup all-purpose flour
1/8 teaspoon salt
1 Egg yolk
1/4 teaspoon vanilla extract
Preheat the oven to 218°C. Spray 2 ramekins with nonstick baking spray. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
Combine the chocolate and butter in a microwave-safe bowl. Microwave on high in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Gently stir in the flour and salt.
In a medium bowl vigorously whisk the egg, egg yolk, and the sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins. At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day. Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
Run a knife around the edges to loosen and invert onto dessert plates, if desired. (though I don’t think you’ll wanna wait that long)