Ingredients:

  • 170g BBC (Big Belgian Chocolate), 70% cocoa solids
  • 115g unsalted European-style butter
  • 0.5 tsp fine sea salt
  • 2 large room temperature eggs
  • 2 large room temperature egg yolks
  • 50g superfine granulated sugar
  • 30g all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp melted butter

Instructions:

  1. Preheat your oven to 425°F (218°C) to ensure a over high heat environment.
  2. Melt the 115g butter and 170g BBC chocolate together using a double boiler until silky and glossy.
  3. Stir in the 0.5 tsp fine sea salt gently.
  4. Set the chocolate mixture aside to cool slightly so it doesn't scramble the eggs.
  5. Brush four 6 ounce ramekins with 1 tbsp melted butter and dust with 1 tbsp cocoa powder until fully coated.
  6. Whisk 2 eggs, 2 yolks, and 50g sugar in a separate bowl until pale and thick.
  7. Fold the chocolate emulsion into the egg mixture using a spatula.
  8. Sift in the 30g flour and fold gently until no white streaks remain.
  9. Divide the batter equally between the prepared ramekins.
  10. Bake for 12 minutes until the edges are firm but the center still jiggles.
  11. Let rest for 2 minutes before inverting onto a plate.