Ingredients:

  • 2 oz high-quality bittersweet chocolate (60% cacao or higher), finely chopped
  • 3 tbsp unsalted butter
  • 1/4 cup powdered sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 tsp vanilla extract
  • 1.5 tbsp all-purpose flour
  • 1 tsp Dutch-processed cocoa powder
  • 1 pinch fine sea salt

Instructions:

  1. Preheat your oven to 410°F (210°C). Generously butter two 6-ounce ceramic ramekins, ensuring every crevice is coated.
  2. Dust the buttered ramekins with Dutch-processed cocoa powder instead of flour to prevent a chalky film and intensify the mahogany color.
  3. Melt the chopped chocolate and butter in a small microwave-safe glass bowl in 20-second bursts until silky and smooth.
  4. Whisk the powdered sugar and vanilla extract into the chocolate mixture until no lumps remain.
  5. Add the whole egg and the extra egg yolk. Whisk vigorously until the batter looks glossy.
  6. Gently fold in the all-purpose flour and sea salt until just combined, being careful not to overmix.
  7. Divide the batter evenly between the two ramekins and place them on a baking sheet.
  8. Bake for 10 minutes. Pull the cakes when the edges are firm but the center remains slightly concave and jiggly. Let rest for 2 minutes before serving to allow residual heat to finish the center.