You can assemble the
cakes ahead and refrigerate them for several hours
before baking. After your meal, place them in the oven
and in less than 10 minutes they will be ready to serve!
2 tbsp. sugar
2 tbsp. flour
2 tbsp. butter,
-------------------------to coat the ramekins
1/2 cup unsalted butter
6 ounces semi-sweet
1/4 cup heavy cream
1/2 teaspoon vanilla extract
2 large eggs---room temperature
2 large egg
1/2 cup natural sugar
--------------------------for the batter
Preheat oven to 425 degrees F.
Butter 6 6-ounce ramekins; mix sugar and flour
together and then sprinkle into the ramekins coating
well and shaking out the excess.
In a saucepan,
heat the butter with chocolate and cream over low heat
until melted and smooth, stirring occasionally. Remove
saucepan from heat.
In a bowl, beat
eggs, egg yolks, natural sugar and salt until very thick
and pale yellow, about 6 minutes, an electric mix on
high speed works very well. With rubber spatula, fold
egg mixture into chocolate mixture, one-third at a time,
until completely blended.
Pour batter into
ramekins on a sheet pan for and bake about 7 minutes, until
edge of cake is set but center is slightly soft.
Cool 2-3 minutes. Invert each mold onto a plate
and let sit for about 30 seconds. Lift up one corner of
the mold; the cake will fall out onto the plate. Serve