Ingredients
For the Cakes
- Nonstick cooking spray, as needed
- 8 ounces bittersweet chocolate, chopped
- ½ cup (1 stick) unsalted butter
- 4 large eggs
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
- Optional: 2 teaspoons instant coffee granules
For Serving (Optional)
- Freshly whipped cream
- Salted caramel
- Crushed freeze-dried raspberries
- Flaky sea salt
- Fresh berries
- Ice cream
Instructions
- Prep the oven and ramekins: Preheat your oven to 350°F (175°C) and position an oven rack in the center. Generously spray four 8-ounce ramekins with nonstick cooking spray, place them on a small baking sheet, and set aside.
- Melt the chocolate and butter: In a medium microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 30-second intervals for 2-3 minutes total, stirring thoroughly with a rubber spatula between each interval until the mixture is completely melted and smooth.
- Make the cake batter: In a large mixing bowl, whisk together the eggs, granulated sugar, and kosher salt using an electric mixer at medium-high speed until the eggs become pale yellow and the sugar dissolves completely, approximately 2-3 minutes. To prevent scrambling, gently fold about ¼ cup of the warm, melted chocolate into the egg mixture using a spatula, then carefully fold in the remaining chocolate. Stir gently to maintain the airy texture from the whipped eggs.
- Bake the cakes: Divide the batter evenly among the prepared ramekins. Place them on the baking sheet and bake for 20-25 minutes until the edges begin to pull away from the ramekins and the tops are set but still slightly soft in the center.
- Cool and serve: Let the cakes cool slightly after removing them from the oven. Run a knife around the edges of each cake to loosen it, then carefully invert them onto plates. Serve warm, topped with your choice of freshly whipped cream, salted caramel, fresh berries, ice cream, or other desired accompaniments.
Notes
- You can add 2 teaspoons of instant coffee granules to the melted chocolate to intensify the chocolate flavor without making the cakes taste like coffee.
- Be gentle when folding the chocolate into the egg mixture to retain the airiness that creates the cake’s light texture.
- Use ramekins to bake individual portions for easy serving and elegant presentation.
- The cakes are best served warm with toppings like whipped cream or ice cream but can be enjoyed at room temperature as well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
