# What You Need:
→ Chocolate Mixture
01 - 4.25 oz bittersweet or semisweet chocolate, roughly chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
→ Batter
03 - 2 large eggs
04 - 2 large egg yolks
05 - scant 1/2 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/3 cup all-purpose flour
08 - 1/4 tsp fine sea salt
→ For Serving (optional)
09 - Powdered sugar, for dusting
10 - Fresh berries or vanilla ice cream
# How-To:
01 - Preheat oven to 425°F. Grease six 6-oz ramekins with butter and lightly dust with flour, tapping out excess.
02 - In a heatproof bowl set over simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a mixing bowl, whisk eggs, egg yolks, sugar, and vanilla extract until pale and thick, approximately 2 minutes.
04 - Gently fold melted chocolate mixture into the egg mixture until fully combined.
05 - Sift flour and salt into the batter, folding gently until just incorporated; avoid overmixing.
06 - Divide batter evenly among prepared ramekins; place ramekins on a baking sheet.
07 - Bake for 11 to 13 minutes until edges are set but centers remain soft and slightly jiggly.
08 - Let cakes rest for 1 minute. Run a thin knife around edges, invert onto plates, dust with powdered sugar, and serve immediately with berries or ice cream if desired.
