One of the sexiest, naughtiest, classiest desserts you can eat.
SPECIAL EQUIPMENT:
Ramekins (at least 4 oz each)
Kitchen scale (optional)
Sifter
INGREDIENTS:
3 oz dark chocolate
4 tbsp (half a stick) of unsalted butter
1 egg + 1 yolk
1/8 c granulated sugar
1/2 tsp instant espresso powder
a dash of almond or vanilla extract
1/8 tsp salt
2 tbsp AP flour
butter and cocoa powder to coat ramekins.
Prep time = 15 minutes | Cook time = 8-10 minutes | Serves 2
Preheat oven to 450F.
Add about a cup of water to a saucepan. Place over medium heat. Add a glass or metal mixing bowl on top that has chocolate and butter. Let the chocolate and butter melt until smooth. Transfer to a separate bowl and set aside.
In the bowl that had the butter and chocolate, combine eggs, espresso powder, and sugar together. The warmth from the bowl will help to melt the sugar so the cake isn't grainy. SLOWLY and WHILE WHISKING add the chocolate/butter mixture to egg mixture. Sift in flour to remove lumps. Add flour, extract, and salt. Fold gently to combine, making sure not to over mix.
Coat 2 ramekins lightly yet thoroughly with butter and then cocoa powder, making sure to get the walls of the ramekins. Pour batter into ramekins (I measured out 125g each). Place on a cookie sheet and bake in the middle rack for 8-10 minutes (depending on how gooey you like it. Immediately turn out and serve. Using a sifter, lightly dust powdered sugar or (as I prefer) cocoa powder over the cake and plate.
Jessie's tips:
THESE CAN BE MADE AHEAD OF TIME! Prep the batter and cook as listed except you'll only cook for about 6-8 minutes. Let it cool completely in the ramekin. Place each individual ramekin in a freezer-friendly baggie and store in the freezer for up to 3 months. When you're ready to eat. Remove from the baggie and microwave on high for 40 seconds (time will need to be adjusted depending on individual microwaves. It should come out piping hot with a gooey center. I find that when I make them from frozen that it's best served right out of the ramekin. You're welcome in advance.
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