With Valentine’s day coming up, I thought I’d share my very favoritest chocolate dessert EVER. These turn out absolutely amazing every time, and are SO easy you wouldn’t even believe it. One of the great things about this dessert, is that it can be made ahead and refrigerated, and then just baked while you’re having dinner…so the cake is lovely and hot and gooey and dripping with chocolatey heaven…just waiting for a scoop of your favorite ice cream….and fruit of choice to balance out the richness. Seriously. It doesn’t get any better than this.
1/2 cup butter
4 ounces (100 grams) dark chocolate (I like Lindtt 59%)
2 eggs plus 2 egg yolks
1/4 cup sugar
2 tablespoons flour
Grease 4 ramekins with butter and lightly dust with cocoa (I prefer this to flour, to avoid white powdery residue).
Preheat oven to 450ºF (230ºC).
Melt the butter and add chocolate (chopped into small pieces).
Remove from heat and set aside.
Beat together the 2 eggs plus 2 yolks and the sugar, until it’s light and thick (an electric mixer works best).
Stir the butter and chocolate until creamy and smooth.
Pour the chocolate mixture into the egg mixture and beat to combine.
Quickly beat in the flour until just mixed in.
Pour into prepared ramekins (at this point, you can refrigerate the coulant (covered), just bring them back to room temp before baking).
Place ramekins on a baking sheet and bake approximately 6-7 minutes (the center may not be completely set yet).
Invert ramekins onto plates and allow to sit 10 seconds before removing.
Serve with sauce of choice, ice cream, fresh fruit…be creative and have fun.