1 Cup of unsalted butter
8 oz of semisweet chocolate
Melt butter in a medium heat-proof bowl over simmering water
Stir together and remove from heat when completely melted together
In another bowl mix 5 eggs
1/2 cup of sugar and a pinch of salt
Beat together with a hand mixer until the sugar dissolves
Add egg mixture to the chocolate mixture and beat together until smooth
Add in 4 T of flour and beat together just until combined.
You can use 8 ramekins or 8 extra large muffin papers placed in muffin tins. Spray each with cooking spray.
Divide batter evenly between the ramekins or muffin cups. Bake at 450 for 8-10 minutes. Bake until the batter puffs, but the center is not set. Pull papers away or run a knife around cake in the ramekin. Transfer to a desert plate.
Dust with powdered sugar, and serve with strawberries, raspberries, whipped cream, ice cream...
Or just milk!
The great thing about this recipe is you can make the batter up to 6 hours before you plan to serve it and put it in the ramekins in the refrigerator. Just allow to warm to room temperature before baking.
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