Ingredients:

  • 115g high-quality 60% dark chocolate, chopped
  • 70g Unsalted butter, divided
  • 5g Unsweetened cocoa powder
  • 1 Large egg, room temperature
  • 1 Large egg yolk, room temperature
  • 25g Granulated sugar
  • 15g All purpose flour, sifted
  • 1/4 tsp Espresso powder
  • 1/8 tsp Fine sea salt

Instructions:

  1. Preheat your oven to 215°C. Use 10g of the unsalted butter to generously grease the inside of two 175ml ramekins. Dust them with the cocoa powder, tapping out the excess. Note: This ensures the cake slides out with a clean, matte finish.
  2. Combine the chopped 115g dark chocolate and the remaining 60g butter in a heat proof bowl. Place it over a pot of simmering water (stovetop method) or microwave in 20 second bursts. Stir until the mixture is glossy and completely smooth.
  3. In a separate bowl, whisk the whole egg, egg yolk, 25g sugar, and 1/8 tsp salt. Whisk vigorously for about 2 minutes until the mixture is pale, thick, and falls in ribbons. Note: This aeration is what gives the cake its light, airy crumb.
  4. Slowly pour the melted chocolate mixture into the egg mixture. Fold gently with a spatula to keep the air inside. Sift in the 15g flour and 1/4 tsp espresso powder. Fold until just combined and no white streaks remain.
  5. Divide the batter evenly between the two prepared ramekins. Place them on a baking sheet and slide them into the center of the oven. Bake for exactly 12 minutes until the sides are firm but the center still jiggles slightly.
  6. Remove from the oven and let the ramekins sit for 1 minute. Run a thin knife around the edge. Place a dessert plate over the ramekin and quickly flip it over. Wait 10 seconds before lifting the ramekin slowly.