1 stick (113 grams) unsalted butter plus more for greasing the ramekins 4 oz plus
113 grams (4 ounces) semisweet chocolate
46 grams flour (about 1/3 cup)
2 large eggs
2 large egg yolks
134 grams sugar 2/3 cup
For Serving
Whipped cream or ice cream
Confectioners’ sugar
Cocoa Powder
Instructions
Prepare the oven and ramekins: Heat the oven to 375 F. Grease 4 6-ounce ramekins with butter and dust with flour and cocoa. Place them on a baking sheets. Credit: Diana Rattray
Combine the butter and chocolate in a bowl over a pan over simmering water. Melt, stirring occasionally. Remove the bowl from the heat and sift the 50 grams of flour over it; whisk to blend. Credit: Diana Rattray
In a medium bowl, whisk the eggs and egg yolks with the sugar until well blended. Credit: Diana Rattray
Whisk the egg mixture into the chocolate mixture until smooth and well blended. Credit: Diana Rattray
Divide the batter among the ramekins. Refrigerate for 20 minutes. Credit: Diana Rattray
Bake the fondants for 14 to 18 minutes. Depending on the size and material of the ramekins, you may need to adjust the timing. They should have risen a little above the rim of the ramekin and will have a shiny top that is beginning to crack. Credit: Diana Rattray
Finish with freshly whipped cream and a dusting of powdered sugar and cocoa. Enjoy! Credit: Diana Rattray