- 6 ounces bittersweet chocolate
- 1 stick butter
- 2 eggs
- 2 egg yolks
- 1 tablespoon dark cocoa powder
- 1/ 4 cup white sugar
- 1/ 4 teaspoon salt
- 2 tablespoons flour
Pre-heat the oven at 400°F
Melt the chocolate with the butter in a “bain marie” (double boiler) or microwave. If you are using the microwave, do 30 second sessions by mixing each time. Mix to obtain a homogeneous mixture.
In another bowl, vigorously mix sugar and eggs. This should form a little foam and start to lighten in color. Pour the chocolate into it and mix with a spatula. Sift in cocoa powder, flour and salt. Mix.
Butter 4 small ramekins, add some cocoa powder to the sides. Tap out the excess cocoa powder. Pour the cake mixture into the ramekins and place on a baking sheet. Bake for 13 to 15 minutes.
I usually remove form the mold them immediately because I don’t want to wait, but you can wait five minutes. Serve with vanilla ice cream and red berries.