# What to Use:
→ Chocolate Base
01 - 3.5 oz high-quality dark chocolate (70% cocoa), chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
03 - 2 tbsp unsweetened cocoa powder
→ Batter
04 - 2 large eggs
05 - 2 large egg yolks
06 - 1/2 cup granulated sugar
07 - 1 tsp pure vanilla extract
08 - 1/3 cup all-purpose flour
09 - 1/4 tsp fine sea salt
→ For Serving (optional)
10 - Powdered sugar, for dusting
11 - Vanilla ice cream or whipped cream
12 - Fresh berries
# How to Prepare:
01 - Preheat oven to 425°F. Generously butter four 6-oz ramekins, dust with cocoa powder, and tap out excess.
02 - In a heatproof bowl set over simmering water, melt dark chocolate with butter, stirring until smooth. Remove from heat and whisk in cocoa powder.
03 - Whisk together eggs, egg yolks, granulated sugar, and vanilla extract until mixture is thick and pale.
04 - Gently fold melted chocolate mixture into egg mixture until just combined.
05 - Sift flour and salt over batter, then fold in until smooth and glossy.
06 - Divide batter evenly among prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11 to 13 minutes until edges are set but centers remain soft. Avoid overbaking.
08 - Allow cakes to cool for 1 minute, run a thin knife around edges, invert onto plates. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.
