# What You'll Need:
→ Chocolate Mixture
01 - 4.25 oz bittersweet or semisweet chocolate, roughly chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
→ Batter
03 - 2 large eggs
04 - 2 large egg yolks
05 - scant 1/2 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/3 cup all-purpose flour
08 - 1/4 tsp fine sea salt
→ For Serving (optional)
09 - Powdered sugar, for dusting
10 - Fresh berries or vanilla ice cream
# How-To Steps:
01 - Preheat the oven to 425°F. Grease six 6-oz ramekins with butter, dust lightly with flour, and tap out excess flour.
02 - In a heatproof bowl over simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk eggs, egg yolks, sugar, and vanilla extract in a bowl until pale and thick, about 2 minutes.
04 - Fold the melted chocolate mixture into the egg mixture gently until homogenous.
05 - Sift in flour and sea salt, folding gently until just combined, avoiding overmixing.
06 - Divide the batter evenly among prepared ramekins placed on a baking sheet.
07 - Bake for 11 to 13 minutes until edges are set and centers remain soft and slightly jiggly.
08 - Rest cakes for 1 minute. Run a knife around edges, invert onto plates, and serve immediately with optional powdered sugar, berries, or ice cream.
