[title subtitle=”RECIPE adapted livewellbakeoften.com
¼ cup unsalted butter
2 oz. dark or semi-sweet chocolate, chopped
½ cup confectioner’s sugar
¼ tsp. salt
1 large egg
1 egg yolk
½ tsp. vanilla extract
3 Tbsp. all-purpose flour
cocoa powder (for dusting)
¾ tsp. instant espresso powder (optional)
raspberries or strawberries for garnish
Preheat oven to 425°F. Spray ramekins with nonstick cooking spray and dust with cocoa powder. Place ramekins on a baking sheet. Set aside.
Coarsely chop chocolate. Melt butter and chocolate in microwave in a medium sized bowl in 10-second increments, stirring after each until smooth. Set aside.
In a small bowl, combine flour, espresso powder, salt and sugar. Whisk in vanilla, egg and yolk until just combined, do not overmix. Spoon batter equally into ramekins.
Bake for 12-14 minutes, until edges are set, but center is soft, do not overbake. (Baking times will vary based on your oven, ramekins used and climate – bake until as done as you desire.)
Allow to cool in ramekins for 1-2 minutes. Wearing an oven mitt, invert ramekin onto serving dish to remove cakes. Add toppings of choice – powdered sugar, ice cream, fudge, caramel or fruit. Serve immediately!