# What You Need:
→ Chocolate Base
01 - 3.5 oz high-quality dark chocolate (70% cocoa), chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
03 - 2 tbsp unsweetened cocoa powder
→ Batter
04 - 2 large eggs
05 - 2 large egg yolks
06 - 1/2 cup granulated sugar
07 - 1 tsp pure vanilla extract
08 - 1/3 cup all-purpose flour
09 - 1/4 tsp fine sea salt
→ For Serving (optional)
10 - Powdered sugar, for dusting
11 - Vanilla ice cream or whipped cream
12 - Fresh berries
# Directions:
01 - Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust interiors with cocoa powder, removing the excess.
02 - Using a double boiler, melt dark chocolate and butter together over barely simmering water, stirring until smooth. Remove from heat and whisk in cocoa powder.
03 - In a separate bowl, whisk eggs, egg yolks, granulated sugar, and vanilla extract until the mixture thickens and becomes pale.
04 - Gently fold the melted chocolate mixture into the whisked eggs until just incorporated.
05 - Sift flour and salt over the batter, folding carefully until the mixture is smooth and glossy.
06 - Evenly distribute the batter among the prepared ramekins placed on a baking sheet. Bake for 11 to 13 minutes until the edges are firm but the centers remain soft.
07 - Allow cakes to cool for 1 minute. Run a thin knife around edges to loosen, then invert each onto a serving plate.
08 - Dust with powdered sugar and serve immediately accompanied by vanilla ice cream or whipped cream and fresh berries, if desired.
