Individual chocolate cakes with a warm, gooey centre, achieved by slightly underbaking the batter.
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| prepPreheat oven to 400°F / 200°C | ||||||
| prepGrease 6–8 ramekins or muffin moulds with butter | ||||||
| prepLightly sprinkle each with sugar, shake to coat, discard excess | ||||||
| 225 g bittersweet or dark chocolate | Melt chocolate & butter, sift in cocoa | Pour melted chocolate into eggs, stir smooth | Divide batter among ramekins | Bake 400°F / 200°C, 10 min until gooey | Cool, loosen edges, invert onto plate | Serve with whipped cream or ice cream |
| 115 g butter, softened | ||||||
| 2 tablespoons cocoa powder | ||||||
| 4 eggs | Beat eggs, sugar & vanilla until thick | |||||
| 50 g white or brown sugar | ||||||
| 1 tablespoon pure vanilla extract | ||||||
| heavy cream, whipped, or ice cream, for serving | ||||||
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