1⁄2cupunsalted butter, plus more for greasing molds
4ouncessemi-sweet chocolate chips
2ouncesbittersweet chocolate chips
2teaspoonsflour, plus more for dusting molds
Serving Size: 1 (135) g
Servings Per Recipe:4
Calories from Fat 393 g73 %
Total Fat 43.7 g67 %
Saturated Fat 25.8 g128 %
Cholesterol 247 mg 82 %
Sodium 80.8 mg 3 %
Total Carbohydrate36.2 g 12 %
Dietary Fiber 4.1 g16 %
Sugars 28.3 g113 %
Protein 9.7 g 19 %
Put butter in medium bowl and melt it in microwave. Add chocolate chips to hot butter and stir until melted.
Crack 2 eggs into a bowl and add 2 egg yolks (repurpose extra whites). Add sugar and beat or whisk until light and thick – about 2-3 minutes.
Add egg mixture and 2 teaspoons of flour to melted chocolate. Beat until combined and smooth.
Butter and lightly dust four 4-ounce molds with flour or cocoa powder. Tap out excess flour/cocoa powder. Divide the batter among the molds. **At this point you can refrigerate them up to 3 hours (I’ve done overnight); just bring them back to room temperature before baking.
Not necessary step – add about 12 chocolate chips to the each mold and push down with a toothpick.
Heat oven to 450º. Put molds on rimmed baking sheet and bake 7-9 minutes — I do 9 minutes; until cakes have puffed up a bit. The tops are barely set and the cakes still jiggle slightly when shaken. Let sit for 1 minute.
Put a plate on top of ramekin and carefully invert the cake onto plate. Let sit for 10 seconds, then lift up the ramekin. Serve immediately with ice cream or whipped cream.