Ingredients
8 oz (1 cup) good quality bittersweet or dark chocolate (I used 70% Green & Black’s Dark)
6 oz (1½ sticks) unsalted butter
5 tbsp sugar
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 tbsp all-purpose flour (substitute quinoa flour for Gluten Free)
strawberries for garnish
whipping cream or ice cream, to serve
extra butter and sugar to coat 6 to 8 ramekins
Instructions
Preheat oven to 425º F (215º C)
Begin by buttering the ramekins, then coating them in sugar.
In a small pot, melt butter and chocolate pieces over low heat until smooth. Remove from heat and set aside. (Do not overheat, or it will cook the eggs when added to the mixture.)
In a large mixing bowl, beat eggs, egg yolks and sugar until very thick and pale yellow (it should almost triple in size) about 5 or 6 minutes if using a stand mixer, or similar.
Gently add about ⅓ of the melted chocolate mixture to the egg mixture, then fold in the remaining chocolate and tablespoon of flour. Try not to stir the cake batter; gently fold it until it looks uniform in color.
Divide equally into the prepared ramekins, then place them on a baking tray.
Bake in preheated oven for 10 to 13 minutes (ovens vary and depending on how much batter is in each ramekin, baking times will also vary.)
While the cakes are baking, whip some cream, if desired, and prepare the strawberry garnishes: with a sharp knife, make several slices into the strawberry, then fan out and place on plate.
Cakes are ready when edges are puffed, but center inch still moves slightly when shaken. The center is meant to be undercooked.
Serve immediately with a dusting of powdered sugar, whipped cream or ice cream and a strawberry garnish, directly in the ramekin. Alternately, run a knife around the outside and empty out onto a dessert plate (this is how I like to serve them).
source : https://www.christinascucina.com
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