Ingredients

• 2 ¾ oz - 80g dark chocolate 60% - 70%
• 3 tsp cocoa powder, plus some to dust moulds
• 3oz - 90g sugar
• 1 tbsp powdered sugar (icing)
• 1 tsp natural vanilla extract
• 3 eggs (2 whole, 1 yolk)
• ½ cup - 75g all purpose (plain) flour
• 5 tbsp – 75g salted butter

Steps

• Step 1

  Pre-heat the oven to 325°F – 160°C

• Step 2

  Butter (grease) the ramekin moulds and dust with cacao powder. Ensure they are lined thoroughly to avoid sticking. Tap out any excess cocoa. Refrigerate.

• Step 3

  Melt chocolate and butter in a heat proof mixing bowl over a low heat Bain-Marie (Double boiler). Gently stir until smooth. Set aside for 10 minutes to cool down. NOTE: You can also do this in the microwave.

• Step 4

  To another mixing bowl, add the sugar, eggs plus vanilla extract. Whisk well until creamed. You can also use an electric beater.

• Step 5

  Pour the warm chocolate mixture as you gently fold it into the egg mixture. Mix well but gently until combined.

• Step 6

  Fold in the sifted flour in three stages. Mix well. Pour into the cold buttered ramekins (approx 2/3 full). Place ramekins on a sheet pan and bake in oven for 12 minutes at oven to 325°F – 160°C.

• Step 7

  Remove from oven, (hold with a oven mitt or kitchen towel) and using a small paring knife, run your blade along the edges of the ramekins (moulds). Place a serving plate on top, pick up both at once and flip over. Remove the mould using a kitchen towel, the cake should fall out with ease.

Little Tips

You cannot pre-cook these, they have to be served immediately, however you can prepare them in advance, keep them covered and refrigerate. Bring them to room temperature by removing from fridge 20 to 30 minutes in advance. Cook as per recipe just before serving.