Ingredients:
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4 oz. bittersweet chocolate, chopped (I buy the Trader Joe’s Bittersweet bar that is Belgium Chocolate, red label, 72% cacao, yum yum!)
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½ cube unsalted butter (1/4 cup)
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3 eggs
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¾ c. sugar
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¼ c. flour
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1 stick pack of Bake Shoppe from Signe’s Spices
Directions:
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Preheat oven to 400°F.
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Mix the batter: In a bowl, whisk the 3 eggs, then fold in 0.8 cups sugar and 0.3 cups flour until just combined. Set aside.
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Melt chocolate and butter: In a separate bowl, melt 4 ounces bittersweet chocolate, chopped and ⅓-cup unsalted butter together until smooth. Fold into the egg mixture until just blended — don't overmix.
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Prepare ramekins: Butter 4 ramekins and divide the batter evenly among them. Place on a baking sheet.
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Bake: Bake for 10–11 minutes, until the tops are just beginning to crack. The exterior should be set — a toothpick will come out clean on the sides — while the center stays liquid. That's the magic!
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Serve: Serve immediately with vanilla ice cream or sorbet. Enjoy!
Notes:
These can be prepared in advance and refrigerated until ready to bake. They also freeze beautifully — just cover ramekins with plastic wrap and freeze. Transfer to the fridge the morning you plan to serve them so they're ready by dessert time.
The key to success: You want the outside fully set and the inside still molten. Watch for the tops to just start cracking — that's your cue they're done. Don't overbake!