Ingredients
6 oz high quality bittersweet chocolate, chopped fine (I prefer Scharffen Berger 70%)
3/4 cup butter (1 1/2 sticks)
3 large eggs
3 large egg yolks
6 tbs sugar
6 tbs flour
1/8 tsp salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Butter six 6oz ramekins. Chill the ramekins in the fridge or freezer for a few minutes and butter again. Double buttering the ramekins makes the cake come out cleanly so do not skip this step. In a small pot over low medium heat, melt together chopped chocolate and butter. Set aside to cool to room temperature. In a large bowl, mix eggs, egg yolks and sugar at high speed until frothy and has a high peak (5 to 10 minutes). The color should be a light creamy yellow. Pour the chocolate mixture into the egg mixture and stir gently until incorporated but do not over stir. Sift the flour and salt together then fold into the egg mixture gently just until incorporated. Again, do not over fold. Pour the batter into ramekins. *If you have time, it is best to cover the ramekins and chill them in the fridge before baking for several hours to even overnight. This step creates better molten inside. I highly recommend it. Baking time varies depending on the oven and if the batter is room temperature vs. chilled. Use below as a guide but reply on the smell and look. You should smell the chocolate when it is nearly done and the outside should look set but the center still wet, about a nickel size. Room temperature batter: 10 to 12 minutes. Chilled batter: 15 to 18 minutes. Cool slightly, flip them onto plates (should come out easily) and serve. Great with good quality vanilla ice cream, fresh whipped cream, fresh berries, etc. Enjoy!