serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 115 gm unsalted butter, plus more for greasing
- 120 gm (4 oz) semi sweet chocolate, finely chopped
- 1¼ cups icing (confectioners’) sugar
- 3 large egg yolks
- 2 large eggs
- ½ cup plain (all-purpose) flour
- 2 tsp vanilla extract
Instructions
Heat oven to 220°C / 425°F. Grease 4 ¾ cup (6 oz) ramekins with butter.
Pour water about 4cm deep in a medium saucepan and place over medium heat. Place a heatproof bowl over the top and add the butter and chocolate. Cook, stirring, until the chocolate has melted and the mixture is smooth. Add the sugar and stir to combine.
Mix the eggs and yolks in a bowl, and add to the chocolate mixture. Stir in the flour and vanilla until well combined. Divide among prepared ramekins and place the ramekins on a baking sheet. Bake until the sides are firm and the center is still soft, about 12 minutes. Remove from the oven and let stand for 3 minutes. Run a small knife around the edge of the cake and invert onto a plate.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
