Total Time
Prep 10 mins
Cook 7 mins

Made this recipe in a baking class years ago. It's so sinful. When you take your first bite, the liquid center oozes out and makes its own sauce. I serve this with a strawberry coulis and a dab of creme fraiche.


  1. Preheat oven to 450 Fahrenheit.
  2. Butter and flour six four ounce ramekins.
  3. Over a double boiler melt the butter and chocolate together.
  4. Beat the eggs, egg yolks and sugar, until light colored and thick.
  5. Whisk the chocolate mixture into the egg/sugar mixture, and then whisk in the flour, until just combined.
  6. Divide the batter between the ramekins, and bake for 6 or 7 minuntes.
  7. Invert onto a serving plate, top with whatever garnishes you like.
  8. Seve Immediately.
Most Helpful

5 5

This truly came out fantastic. I needed twelve portions for a dinner party, when looking at the recipe and quantities, I thought doubling the recipe would be way too much, so I did 1.5 times the ingredients and out of that quantity is was able to make 14 beautiful 1/3C ramekins. That is plenty big because this is a really rich dessert. Due to the quantity I baked them for 7 min. I did line the bottom of the cups with parchment paper. They came out really easy. Delicious.

5 5

Oh wow! This is unbelievably good, and easy to make besides. The sauce comes out just right: thick and chocolatey and totally out of this world. I used chocolate with 48% cocoa, and it worked beautifully. I had a little bit of trouble getting some of the cakes to come out of the ramekins intact, so next time I'm going to try lining the bottom with baking paper.

5 5

an elegant dessert for guests, i served this with fresh raspberries and whipped cream. my guests were oohing and aahing. i am only sorry that they were all eaten before i could take a photo.