Makes 2 cakes • Prep time: 10 minutes • Cook time: 12 to 14 minutes • Quick

These rich little cakes that ooze chocolate from their centers when you cut into them seem like restaurant-level culinary magic. But they’re actually super easy to make. They make the perfect dessert for a romantic dinner for two, or you can easily scale up the recipe for a dinner party.

  • 3 tablespoons unsalted butter, plus additional for greasing the ramekins
  • 1 large egg plus 1 large egg yolk
  • 3 ounces bittersweet chocolate, finely chopped
  • ¼ teaspoon vanilla extract
  • 3 tablespoons plus 2 teaspoons granulated sugar, divided
  • ⅛ teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • Confectioners’ sugar, for garnish
  • Raspberries, for garnish (optional)

1.Preheat the oven and prepare the ramekins. Preheat the oven to 400°F. Grease your cooking vessels with butter. Put 1 teaspoon of the sugar in each ramekin and shake it around to coat the bottom and sides. Shake out the excess sugar. Place the ramekins on a baking sheet.

2.Melt the chocolate. In a microwave-safe bowl, combine the chocolate and remaining 3 tablespoons of butter. Heat in 30-second intervals in the microwave, stirring in between, until the chocolate is fully melted and the mixture is smooth.

3.Make the batter. In a medium bowl, whisk together the egg, egg yolk, the remaining 3 tablespoons of sugar, vanilla, and salt. Stir in the melted chocolate, then stir in the flour until just incorporated.

4.Bake the cakes. Divide the batter between the prepared vessels. Bake for 12 to 14 minutes, until the top is dry. Let cool for about 2
minutes before running a knife around the inside of the ramekins to loosen the cakes from the sides. Carefully invert the cakes onto dessert plates. Garnish with confectioners’ sugar and raspberries (if using).


For extra insurance that the cakes will slide out of the ramekins easily, you can line the bottoms of the ramekins with rounds of parchment paper sprayed with baking spray and skip dusting with sugar.