Ingredients
4 ounces, weight Dark Chocolate
⅔ cups Unsalted Butter
4 whole Eggs
⅔ cups Granulated Sugar
½ cups All-purpose Flour
Preparation
Grease 6 ramekins, and line with a disk of parchment at the bottom.
Melt chocolate and butter in a medium heat-proof bowl set over a pot of barely simmering water. Stir until melted and smooth. Let cool for 15 minutes.
Beat eggs and sugar with a handheld electric mixer until thick, pale and ribbony. Beat in flour. Then slowly add chocolate mixture while beating.
Evenly distribute the batter into the ramekins and chill.
When ready to serve, preheat oven to 400ºF. Bake cake until top is set, around 15 minutes. Remove from oven. Let sit for 5 minutes before inverting onto individual serving plate. Top with vanilla ice cream, berries or caramel sauce.