- 3 tablespoons unsalted butter (76g)
- 3½ oz semi-sweet chocolate (100g)
- 2 eggs, medium size
- ¼ cup granulated sugar (50g)
- Pinch of salt
- ¼ cup all-purpose flour, sifted (32g)
- Extra softened unsalted butter and sugar for ramekins
1. First, in a heat-proof mixing bowl, add in 3 ½ oz of semi-sweet chocolate. And add in 3 tablespoons of unsalted butter. And melt over simmering water. The bowl should not touch the water. It’s called bain-marie, hot water bath. And use a double boiler if you have one. The chocolate melts quickly. Set aside.
2. And in a mixing bowl break in 2 eggs. Then add in pinch of salt and ¼ cup of granulated sugar and whisk until pale in color.
3. Now pour melted chocolate into egg mixture. And stir until well combined.
4. Then sift in ¼ cup of flour and whisk until combined. As you see my batter is pretty liquidy.
5. Brush a ramekin with softened unsalted butter. Today I am using a ramekin rather than silicon molds because I will serve when it’s still warm. Then coat it with sugar. I am making only one today. The remaining batter can be used the next day. Just store it in an airtight container in the fridge.
6. Pour the batter into a ramekin (cupcake size). And bake in the oven preheated to 355 degrees (180C) for about 11 minutes.
7. Out of oven, let cool for 10 minutes on a wire rack. And serve.