The perfect dark chocolate finish to a decadent and romantic meal. This quintessential restaurant dessert can easily be recreated at home.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

  • 1/2 cup butter, plus some for greasing ramekins
  • 2/3 cup dark chocolate, chopped
  • 2 eggs
  • 2 yolks
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour

Preparation

Preheat oven to 400°F. Lightly grease 3 (4-inch) ramekins. Over double-boiler with simmering water, melt butter and chocolate. Pour into a large mixing bowl, whisk in eggs, 1 at a time. In a separate bowl whisk together yolks and sugar until combined. Stir into chocolate, butter and egg mixture. Stir in flour and divide batter between the 2 ramekins. Place in the centre of the preheated oven and bake for 10-12 minutes, until set on the outside but the centre is still very soft. Allow to rest for 1-2 minutes and run a knife along the inside rim of the ramekin and the outside of the cake. Using a clean dishcloth (the ramekin will be very hot), turn onto a dessert plate and serve immediately. 

The molten part of the cake is undercooked batter. If this is a concern, you can add a large chunk of good chocolate into the centre of the batter and the cake can be baked fully.