# 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
# Directions:
01 - Preheat oven to 425°F. Grease six 6-oz ramekins with butter and dust lightly with flour, tapping out excess.
02 - In a heatproof bowl over simmering water, melt chocolate and butter, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk eggs, egg yolks, sugar, and vanilla until pale and thick, about 2 minutes.
04 - Fold melted chocolate mixture gently into the egg mixture until combined.
05 - Sift flour and salt into the batter and fold until just incorporated without overmixing.
06 - Divide batter evenly among prepared ramekins and place on a baking sheet.
07 - Bake 11–13 minutes until edges are set but centers remain soft and slightly jiggly.
08 - Let cakes rest for 1 minute. Run a knife around edges, invert onto plates, and serve immediately. Optionally dust with powdered sugar and add berries or ice cream.
