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Prepare the Ramekins:
Grease 4-6 ramekins generously with butter, then dust with cocoa powder to prevent sticking. Set aside.
Combine Softened Ingredients:
In a small bowl, mix the 2 tablespoons softened butter, 2 tablespoons sugar, and cocoa powder until smooth.
Melt Butter and Chocolate:
In a heatproof bowl set over simmering water (double boiler), melt the cubed butter and chopped bittersweet chocolate together. Stir until smooth and remove from heat. Stir in vanilla extract.
Beat Eggs and Sugar:
In a separate bowl, whisk together whole eggs, egg yolks, and 6 tablespoons sugar until pale and slightly thickened.
Add Chocolate Mixture:
Gradually fold the melted chocolate mixture into the egg mixture until fully combined.
Incorporate Dry Ingredients:
Sift the flour, espresso powder, and salt together. Gently fold these dry ingredients into the wet mixture, careful not to overmix.
Fill Ramekins:
Divide the batter evenly among prepared ramekins.
Bake:
Preheat oven to 220°C (425°F). Bake the cakes for 12-14 minutes until the edges are set but the centers remain soft and gooey.
Serve Immediately:
Let the cakes cool for a minute or two, then invert onto serving plates. Serve warm, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.
Serving and storage tips:
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