Ingredients
Directions 6 steps | 25 Minutes
Preheat the oven to 425°F. Prepare four 6-ounce ramekins by greasing them with butter then dusting them with cocoa powder. In a large microwave-safe bowl, add the butter and chocolate.
Melt the butter and chocolate in 30-second intervals in the microwave. Whisk after each interval. Whisk in the sugar and salt.
Whisk in the eggs and egg yolks and mix until glossy and smooth, about 2-3 minutes. Whisk in the vanilla extract, cocoa powder and instant coffee.
Divide the batter between the four baking dishes. Bake around 10-12 minutes, until the sides are set but the middle is still jiggly.
Let cool for 1 minute before inverting it onto serving plates. (See notes.)
Top with powdered sugar, raspberries and mint leaves. Serve immediately with a side of vanilla ice cream. Enjoy!
Notes:
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Be sure to use oven mitts or pot holders to invert the ramekins. Ramekins are very hot.
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To prepare the cakes ahead of time, make the batter and fill the ramekins. Wrap the ramekins with plastic wrap and refrigerate them. When you are ready to bake, remove ramekins from the fridge and unwrap the plastic wrap. Cakes baked directly from the fridge must be baked a few minutes longer.
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