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Instructions |
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Butter and flour six 6 oz ramekins.
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Melt butter and chocolate in a double boiler. Meanwhile whisk together eggs and sugar until pale and thick (about 4 minutes. Sift flour and salt together in a separate bowl.
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Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each 3 quarters full. Transfer to a rimmed baking sheet. Refrigerate at least 1 hour.
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Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes, turn out cakes onto plate.
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| Serving
Suggestions |
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Serve with ice cream.
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Originally Submitted
2/11/2011
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