This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter and flour six 6-ounce (2-inch-deep) ramekins.

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  • Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.

  • Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.

  • Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

Cook's Notes

Filled ramekins can be refrigerated for up to 2 days before baking.

Reviews (1)

60 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
10/23/2011
These taste wonderful, but the presentation was awful. They were difficult to remove from the ramekins and basically collapsed on the plate into a warm chocolately mess. Does anyone have any special tips? I would like to make these again, but not if they look like they did. I'm wondering if I let cool in the dishes before removing and then quickly heated in microwave? Any suggestions are welcomed!