The recipe is well multiplied relying what number of you’re serving.


4 Tbsp. unsalted butter
2.5 oz. Bittersweet chocolate (darkish chocolate is okay!), roughly chopped
1/3 cup cane sugar
1 egg, room temperature
1 egg yolk, room temperature
1/2 tsp. vanilla extract
3 Tbsp. all-purpose flour or gluten-free all function


Preheat the oven to 425’. Grease two ramekins, or small baking dish. 

In a glass bowl over a pot of simmering water, mix the butter and chocolate. Stir till each are melted and mixed (this can be achieved within the microwave, by warming the butter and chocolate in 30 second increments, stirring between, till the chocolate is melted).

Take the bowl off the warmth, stir within the sugar, and let it quiet down barely. Whisk the egg and yolk collectively. Add the eggs to the chocolate combination, and whisk nicely to mix. Stir within the vanilla and flour till simply mixed. 

Divide the combination between the ramekins. Place them on a baking sheet and prepare dinner for about 10 minutes, till the outer edges are set however the middle is gentle. Take away to chill for one more minute or two, then invert the cake on to a plate.

Serve with a scoop of ice cream (mint chip preferable!).