Instructions

1. Preparing the oven and ramekins

   Preheat the oven to 200°C (392°F). Grease 4 ramekins or muffin cups with a little butter, then dust them with cocoa powder, tapping out any excess. · 5 min
2. Melting the chocolate and butter

   Place the chocolate and butter in a heatproof bowl set over a pot of simmering water (bain-marie). Stir gently until completely melted and smooth, then remove the bowl and set aside to cool slightly. · 4 min
3. Whisking the eggs and sugar

   In a separate bowl, whisk the whole eggs, egg yolks, powdered sugar, vanilla extract, and pinch of salt using a hand whisk until pale and frothy. · 3 min
4. Combining the wet ingredients

   Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously and gently until fully combined. · 1 min
5. Adding the flour

   Sift the flour over the mixture, then fold gently with a spatula from bottom to top until the flour is fully incorporated, being careful not to overmix. · 1 min
6. Filling the ramekins

   Divide the batter evenly among the prepared ramekins, then arrange them on a baking sheet. · 1 min
7. Baking in the oven

   Bake on the center rack for 10 to 12 minutes, until the edges are firm and set but the center remains soft and slightly jiggles when touched. · 11 min
8. Inverting and serving

   Remove the ramekins from the oven and let them rest for one minute. Run a thin knife around the edges, carefully invert the cakes onto serving plates, and garnish immediately with powdered sugar. · 1 min

Nutrition / serving

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