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.
Filled ramekins can be refrigerated for up to 2 daysbefore baking.
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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!