A recipe this delicious really shouldn’t be so easy. But it is.
This popular dessert has long been a favourite of mine, so I was more than a little excited (and worried) when I discovered just how simple it was to create.
Now to the business of cooking and eating…
Ingredients:
- 2oz dark chocolate
- 1/4 cup unsalted butter
- 1/2 cup icing sugar
- 1 large egg + 1 egg yolk
- 3 tablespoons plain flour
- Optional: ice cream, hot fudge or cream for serving
Method:
- Preheat oven to 425F and oil or spray two ramekins (about 3-4 inches in diameter), then place on baking sheet.
- Melt chocolate and butter together until smooth.
- Add the sugar, egg and egg yolk, then whisk until smooth.
- Add the flour and optional espresso granules, then stir until just combined. Don’t overmix.
- Pour batter into prepared ramekins.
- Bake for about 12 minutes, or until edges are set but center is still soft.
- Allow cakes to cool in ramekins for about 1 minute, then carefully run the edges with a knife, and invert over serving dishes to dislodge cakes.
- Optionally top with ice cream, hot fudge or cream before serving immediately.
