Warm chocolate cake with molten center, perfectly timed for liquid core. This restaurant-style dessert requires precise technique but delivers impressive results.
0 of 9 ingredients checked
9 items
Preheat oven to 200°C (400°F). Generously butter four ramekins and dust them with cocoa powder, tapping out excess
Melt the chocolate and butter in a heatproof bowl set over a pan of water (double boiler) until smooth and glossy. Remove from heat and let cool slightly
In a separate bowl, whisk the whole eggs, egg yolks, and sugar until pale and thick
Gently fold the melted chocolate mixture into the egg mixture until combined. Sift in the flour and fold gently until just incorporated
Divide the batter evenly among the prepared ramekins
Bake for 12 minutes, or until the sides are firm but the center is still soft and jiggly. Do not overbake
Let cool for 1 minute, then carefully invert onto serving plates. Dust with powdered sugar and serve immediately with ice cream
