4 tablespoons (½ stick) butter
2 ounces bittersweet chocolate
1 whole egg
1 egg yolk
¼ cup sugar
¼ teaspoon vanilla extract
Pinch of salt
1 tablespoon flour
Soft butter and sugar for preparing ramekins
Powdered sugar for garnish
Heat the oven to 350 degrees. Generously butter bottom and edges of two 6-ounce ramekins and dust with sugar.
In the microwave at 50 percent carefully melt the chocolate and butter together. Check every 15-30 seconds and stir each time to prevent scorching; set aside.
In a large bowl with a large whisk, beat the eggs, sugar, vanilla and pinch of salt until pale in color and the mixture falls in ribbons off the whisk; about 3 minutes. Very slowly add the melted chocolate mixture to the egg mixture while whisking vigorously. Add the flour and stir until combined and pour into prepared ramekins.
Bake 19 to 20 minutes until firm on the sides and a bit ‘wobbly’ in the center. Let cool for about 8-10 minutes. Run a sharp knife around the edge of the dish and invert onto individual serving plates. Sift powdered sugar over the top and serve with a few raspberries, strawberries, crème anglaise, a dollop of whipped cream, some caramel sauce or ice cream. Be creative!
Cook’s note: Batter can be prepared ahead of time and refrigerated. Bring to room temp before baking or add a few minutes to baking time.Copyright © 2013 Paddock Publications, Inc. All rights reserved.