Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Grease and flour four cups of a muffin tin.
- In a microwave-safe bowl, melt the butter and chopped chocolate together. Stir until smooth. Let it cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until well combined and slightly lighter in color.
- Gradually whisk the slightly cooled chocolate mixture into the egg mixture until smooth.
- Gently fold in the flour and salt until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 10-12 minutes, or until the edges are set but the center is still soft and gooey.
- Let the cakes cool in the muffin tin for 1 minute, then carefully invert them onto serving plates.
- Dust with powdered sugar and serve immediately with whipped cream or berries, if desired.
Notes
For best results, use good quality chocolate. You can make the batter ahead of time and refrigerate it for up to 24 hours. Bake as directed, adding a minute or two to the baking time if baking from cold.