Ingredients

• 2 large egg yolks
• 2 large eggs
• 3 tablespoons white sugar
• 3.5 ounces chopped dark chocolate
• 5 tablespoons butter
• 4 teaspoons unsweetened cocoa powder
• 3 tablespoons flour
• 1 pinch salt
• 0.13 teaspoons vanilla extract

Instructions

1. 1 Generously butter the insides of four 5 ½-ounce ramekins.
2. 2 Whisk egg yolks, eggs, and sugar together in a bowl with an electric mixer until foamy and lighter in color.
3. 3 Melt chocolate and butter in a microwave-safe bowl in 30-second intervals until melted, stirring after each interval, 1 to 3 minutes.
4. 4 Stir melted chocolate mixture into egg and sugar mixture until combined. Sift in cocoa powder and stir to combine. Sift in flour and salt; stir to combine into a batter. Stir in vanilla.
5. 5 Transfer batter to a resealable plastic bag. Snip off one corner of the bag with scissors to create a tip. Divide batter evenly between the prepared ramekins; gently tap ramekins on the counter to remove any air bubbles. Refrigerate for 30 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Arrange chilled ramekins in a casserole dish. Pour enough warm tap water into the casserole dish to reach halfway up the sides of the ramekins.
8. 8 Bake in the preheated oven for 15-18 minutes. Remove from the oven and let cool for 15 minutes.
9. 9 Loosen the edges from each ramekin with a knife. Invert cakes onto serving plates and dust with powdered sugar.

Nutrition per serving