- 185g dark chocolate
- 110g unsalted butter, room temperature
- 4 eggs
- 150g caster sugar
- 60g flour, sieved
Melt the butter and chocolate over a double boiler (a metal bowl over a small simmering pot of water). Do not overheat.
Mix whole eggs, flour and sugar well.
Add the chocolate mixture and blend with whisk.
(You can make this mixture well in advance of baking.)
Preheat oven to 220C
Butter ramekins well, and coat thinly with flour. Pour mixture in.
Bake for 6-8 minutes. You can check for doneness with a skewer.
Tip out gently from the ramekins and serve hot with vanilla ice cream or creme anglaise.
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