Chocolate Melting Cake

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup (6oz; 170g) dark chocolate (I use 70% cacao)

¾ cup (1 ½ sticks) unsalted butter (180grams)

4 large eggs, at room temperature

6 Tbsp granulated sugar

6 Tbsp all-purpose flour

⅛ tsp kosher salt

powdered sugar (for topping)

vanilla ice cream (for serving)

Directions

Preheat oven 390℉.

In a saucepan over medium-low heat, bring 2 to 3 inches of water to a simmer. Set a heatproof bowl over saucepan to make a double boiler.

Place chocolate and butter in the bowl. Heat slowly over medium-low heat, stirring occasionally with a whisk, until chocolate and butter are fully melted and mixed together (about 5 minutes).

Remove bowl from heat and set aside to cool for 10 minutes. Continue to simmer hot water in saucepan for later.

Meanwhile, in a large bowl, beat eggs with a whisk for 30 to 60 seconds.

Whisking continuously, slowly add in sugar. Whisk until fully incorporated.

Whisking continuously, slowly add in flour and salt. Whisk until smooth.

Whisking continuously, slowly pour in cooled chocolate/butter mixture. Whisk until smooth.

Pour batter into 4 to 5 oven-safe ramekins (6oz to 8oz each) about ¾ full. Place each into a baking pan (with sides) large enough to fit all ramekins.

Pour simmering hot water from saucepan into baking pan to create a water bath, adding additional hot tap water as needed. Fill pan until water level reaches ½ way up the sides of the ramekins.

Carefully set baking pan in preheated oven on the middle rack. Bake for 15 minutes.

Remove baking pan from oven. Set ramekins on a cooling rack to cool for 5 minutes before serving. Alternatively, leave ramekins in water bath to stay warm until ready to serve.

Dust top of each chocolate melting cake with powdered sugar and serve with a scoop of vanilla ice cream.