yield: 4 servings
time: 25 minutes
active time: 10 minutes
Non-stick cooking spray (or melted butter)
2 Tbsp granulated sugar
½ cup (1 stick) unsalted butter
6 oz. high-quality bittersweet chocolate, roughly chopped
1/2 cup all-purpose flour
1/2 cup confectioners’ sugar, plus more for dusting
1/4 tsp fine salt
2 large eggs
2 large egg yolks
Fresh berries, vanilla ice cream and/or whipped cream, for serving
Spray 4 6-ounce ramekins with non-stick cooking spray (or melted butter) and dust with sugar (about ½ Tbsp each).
Preheat the oven to 425 degrees.
Place butter and chopped chocolate in a large microwave-safe bowl. Microwave in 20 second intervals, stirring after each, until fully melted and smooth, about 1 minute total. Set aside.
In a small bowl, whisk together the flour, confectioners’ sugar, Belize spice and salt. In another small bowl whisk together eggs and egg yolks until combined. Add the flour and egg mixtures to the bowl of chocolate. Fold everything together using a rubber spatula until well combined and smooth. (The batter should be thick).
Spoon chocolate batter evenly into each prepared ramekin.
Bake for 12-14 minutes until the sides appear solid and firm. (The tops will should still look soft).
Allow to cool slightly for about 1 minute. Using a kitchen towel, carefully invert the cakes onto plates and shake to release (be careful, your ramekins will be hot). Dust with confectioners’ sugar and top with vanilla ice cream or whipped cream and fresh berries. Serve warm.