Portion: Makes 6 individual servings
6 oz dark chocolate, chopped
1/2 cup unsalted butter
2 egg yolks
1/4 cup sugar
pinch of salt
2 tbsp all purpose flour
additional butter and flour for baking cups
icing sugar, for garnish
Preheat oven to 400F.
Butter 7 6-oz custard cups, dust with flour. (You’ll have one extra cake just in case any of them cannot be unmold.)
Put chocolate and butter in a bowl. Microwave until melted, stirring every 20 seconds.
Soak egg (in shells) in warm water for 2 minutes.
Beat egg, egg yolks, sugar and salt un til thick but light, about 10 minutes. Sift in flour, fold to combine. Add chocolate, fold to combine.
Divide batter evenly into the prepare cups.
Bake for 14 minutes or until the cake is cooked on the outside but soft on the inside. When baking, do not open the oven door.
Take cake out from the oven. Let rest for 1 minutes. Revert them onto dessert plates. Let stand at least 10 seconds before lifting the custard cups off.
Garnish with icing sugar.
Soaking the eggs in warm water gives the egg a fuller body when whisked, which will result in a lighter cake. But be careful with the water temperature. Do not cook the eggs! You should be able to soak your hand in the water without hurting.
When dusting the custard cups with flour, remember to dust up to and including the rim of the cups. This will make the unmolding much easier.