6 oz 50-70% chocolate
2 eggs, room temp
2 yolks, room temp
50 g sugar
1/8 t salt
16 g or 2 T AP flour
Preheat oven to 450.
Butter and sprinkle six 4 oz ramekins with cocoa.
(Or use cake release.)
In a bain marie, melt butter and chocolate.
Separately beat eggs, yolks, sugar, and salt on high until thickened.
Whisk chocolate until smooth.
Quickly fold chocolate, egg mixture, and flour together.
Spoon batter into ramekins and bake 7-8 mins.
Let cool 1 min, cover with plate, and flip.
Let stand 10 secs (not mins!) before unmolding.
In a bain marie, melt butter and chocolate.
Separately beat eggs, yolks, sugar, and salt on high until thickened.
Whisk chocolate until smooth.
Quickly fold chocolate, egg mixture, and flour together.
Spoon batter into ramekins and bake 7-8 mins.
Let cool 1 min, cover with plate, and flip.
Let stand 10 secs (not mins!) before unmolding.
Note 1:
Batter can be made ahead of time.
Refrigerate and bring to room temp before baking.
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