Ingredients to serve 4 :
- Ramekin (small glazed ceramic or glass bowl, ovenproof) – 4
- Chocolate – 180 gm.
- Unsalted butter (at room temperature) – 110 gm. (approx. ½ cup)
- Egg (large, at room temperature) – 3
- Granulated white sugar – 65 gm. (approx. 1/3 cup)
- Vanilla extract – 1 tbspoon
- Flour – 20 gm. (approx. 3½ tbspoon) (optional)
- Pinch of salt
Preheat your oven at 180°C. Since my oven is just a OTG oven which is much smaller than the modular ones, 180°C is the correct temperature for me. If you have a big one then set it at 200°C.
Grease the ramekins with butter.
Break the chocolate into a heatproof bowl (if you are using a bar chocolate). Add the butter and set the bowl over a pan of gently simmering water and heat until melted, stirring continuously. Remove it from the heat and cool slightly.
In the mean time whisk the egg yolks and the sugar together for 10 minutes, or until light and foamy and the whisk leaves a trail that lasts a few seconds when lifted, add the vanilla extract half way through. Then add the liquid chocolate into it and mix it well with a spatula. Also add the flour and whisk it well.
In a separate bowl take the egg whites and a pinch of salt, beat them until just soft peaks are formed, also add 1 tbspoon of sugar at the middle of the process. Now mix this with the chocolate mixture.
Now fill the 2/3 portion of the remakins (don’t fill them full as it will rise when heated) and bake them in the oven for 8 minutes till the outer part becomes firm however the inner part still remaining soft & pudding like. For bigger ovens the balking time is slightly more, for total 10 minutes.
Serve them immediately because the cake will start to deflate after 3 or 5 minutes. It goes well with vanilla ice cream or whipped cream. or you can just serve it dusting icing sugar over it.