by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand12 ounces unsalted butter Ask a question about this ingredient
10 ounces dark chocolate – 70% or higher (preferably Sharffen Berger) Ask a question about this ingredient
6 organic eggs Ask a question about this ingredient
6 organic egg yolks Ask a question about this ingredient
2 1/2 cups confectioners’ sugar (sifted) Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon fine sea salt Ask a question about this ingredient
Fluer de Sel and/or vanilla ice cream for garnish Ask a question about this ingredient
Preheat oven to 450 degrees.
Ask a question about this stepGenerously Butter 7 small (aprox) 3 x 2 inch ramekins. Line bottom with round parchment paper and butter parchment thoroughly. (The key to them not sticking is the generous aspect of the buttering – make sure to also butter the rim of the ramekin and the edges of the parchment very well.)
Ask a question about this stepMelt the butter, chocolate and salt in a medium bowl over a saucepan of simmering water. Stir occasionally. Cool slightly.
Ask a question about this stepMeanwhile, in a separate large bowl whisk together the eggs, egg yolks and sifted sugar. Whisk the chocolate mixture into the egg mixture until creamy in texture. Then mix in the flour a little at a time until creamy again.
Ask a question about this stepFill the ramekins with batter, (at this point you can either cover them with plastic wrap and freeze for up to 3 weeks or refrigerate up to a day in advance) – If you choose to make right away place on a cookie sheet and bake for ten minutes, until the sides begin to pull away from the ramekin, the top looks slightly firm and the middle is still slightly indented. You can also refrigerate up to a day ahead. Note: if frozen: bake for 16 minutes if refrigerated bake for 11-12 minutes
Ask a question about this stepRemove from heat and let cool for a full 5 minutes on a wire rack if possible. Run a knife around the sides to loosen, then place ramekin on small plate with another small plate on top (these plates will act as “turners”). Flip the molten cake out of ramekin. If you’ve done it correctly, the parchment will be lying on top of the cake and you can just peel it off.
Ask a question about this stepGarnish with fluer de sel and vanilla ice cream and serve.
Ask a question about this stepThese look just ridiculously good and also not too complicated, in spite of the fancy looking results! A couple berries on top wouldn't be an altogether bad thing either!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Thanks, aargersi. It is pretty simple to make -- I experimented with the recipe and cooking times for quite a while before I got it perfect - I think if you try it you will be pleasantly surprised.