Recipe for 4 servings
1 cup butter (unsalted)
100gr dark chocolate (preferably 70% cocoa)
2 large eggs (whole)
1 large egg yolk
3 tablespoons sugar
3 tablespoons flour
2 teaspoons cocoa powder
1/3 teaspoon salt
Powdered sugar for decoration
Melt the butter and chocolate together in a bain-marie (or double-boiler) and stir to combine. Remove from heat and let it cool for 1-2 minutes.
In another bowl beat together the eggs and sugar until the mixture is light yellow in color, and the sugar is dissolved (about 3 minutes). Stir slowly the melted chocolate mixture into the egg mixture and whisk until well combined.
In the same bowl sift in the flour, cocoa, and salt. With soft movements fold in with a spatula until combined.
Butter four small soufflé ramekins and dust thoroughly with flour. This step is crucial as these cakes tend to stick and it is difficult to unmold.
Portion the chocolate mixture in the four ramekins, and tap on the table to settle any air bubbles. Refrigerate for 30 minutes.
Preheat oven to 210oC. Place ramekins in a baking dish and add water until it is halfway up the sides. Bake for 15 minutes.
Turn out the cakes from the ramekins and dust with powdered sugar.
Serve warm with a scoop of vanilla ice cream on the side. Enjoy!