Chef's Notes
- The batter can be made one day in advance.
Step 1: Making the batter and baking the cake .
- 2 tablespoons unsweetened cocoa powder
- 1/4 C of sugar
- 2 tsp of all purpose flour
- 1/8 tsp of salt
- 2 oz unsalted butter
- 1/4 tsp vanilla extract
- 2 oz bittersweet chocolate
- 1 large egg
- 2 egg yolks
Preheat your oven to 350 degrees.
Butter two small ramekins with room temperature butter and set aside.
Next, stir the cocoa powder, sugar, flour and salt in a bowl.
Melt the butter and chocolate over a double boiler until they are smooth, then off the heat whisk in the vanilla, sugar-flour mixture and the eggs one at a time.
Bake cakes uncovered until edges are set but center is still shiny and a tester inserted into the center comes out with some wet batter attached, about 20 minutes.
Step 2: Garnishing the cake .
- confectioning sugar for dusting
Loosen the edges of the ramekins with a small pairing knife making sure not to cut to the center of the cake.
Flip the ramekin on a plate then remove the ramekin. Sift powdered sugar on top and serve with unsweetened whipping cream or ice cream.