Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C) and grease four ramekins generously with butter.
- Melt the butter and chocolate chips together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- While the chocolate mixture cools slightly, whisk together the eggs, egg yolks, and sugar in a different bowl until pale and frothy.
- Gently fold in the melted chocolate mixture, being careful not to deflate the eggs.
- Sift in the flour and salt, adding the vanilla extract as you go. Stir just until combined.
- Distribute the batter evenly among the prepared ramekins and place them on a baking sheet.
Baking
- Bake the cakes for 12-14 minutes, or until the edges are firm but the center remains soft.
- Allow them to cool for one minute before carefully inverting onto plates.
Serving
- Serve with raspberry sauce, which can be made by simmering fresh raspberries with sugar until thickened.
Nutrition
Notes
Serve immediately for the best molten effect. For different flavors, consider adding a splash of coffee or orange liqueur to the batter. For a fun twist, you can create a peanut butter or Nutella center by adding a teaspoon of either into the batter before baking.