Ingredients
Scale
- 1 cup bittersweet chocolate (60% cacao or higher)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar (or coconut sugar)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and grease four ramekins; dust with cocoa powder.
- In a microwave-safe bowl, combine bittersweet chocolate and unsalted butter. Heat in short bursts until melted and smooth.
- In a separate bowl, whisk together granulated sugar and eggs until pale and frothy.
- Fold the melted chocolate into the egg-sugar mixture, then add vanilla extract and flour until just combined.
- Divide the batter among the ramekins, filling each about three-quarters full.
- Bake for 12-14 minutes until edges are firm but centers remain soft. Let cool for one minute before inverting onto plates.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 individual cake (90g)
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg