Chocolate Cakes with Liquid Centers

Recipe View 5 mins Preheat oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View 5 mins Generously butter and flour four 4-ounce ramekins or custard cups. Ensure all surfaces are coated to prevent sticking; tap out any excess flour. (5 minutes)

Recipe View 2 mins In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the butter and chopped chocolate. (2 minutes)

Recipe View 3 mins Heat, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from heat and set aside to cool slightly. (3 minutes)

Recipe View 4 mins In a separate bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale, light, and slightly thickened. This will take about 3-4 minutes using an electric mixer, or a bit longer by hand. (4 minutes)

Recipe View 2 mins Gently whisk the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 mins Sift the flour over the chocolate mixture and fold it in gently until just incorporated. Again, avoid overmixing to keep the cakes tender. (1 minute)

Recipe View 1 mins Divide the batter evenly among the prepared ramekins. (1 minute)

Recipe View 13 mins Bake in the preheated oven for 12-15 minutes, or until the edges of the cakes are set but the centers still appear soft. Baking time may vary depending on your oven, so keep a close eye on them. (13 minutes)

Recipe View 1 mins Let the cakes cool in the ramekins for about 1 minute. (1 minute)

Recipe View 2 mins Carefully invert each cake onto a serving plate. If they don't release easily, gently run a thin knife around the edges to loosen them. (2 minutes)

Recipe View Serve immediately. These cakes are best enjoyed warm, with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or a dusting of cocoa powder.