# What You'll Need:
→ Chocolate Base
01 - 3.5 oz high-quality dark chocolate (70% cocoa), chopped
02 - 7 tbsp unsalted butter, plus extra for greasing
03 - 2 tbsp unsweetened cocoa powder
→ Batter
04 - 2 large eggs
05 - 2 large egg yolks
06 - 1/2 cup granulated sugar
07 - 1 tsp pure vanilla extract
08 - 1/3 cup all-purpose flour
09 - 1/4 tsp fine sea salt
→ For Serving (optional)
10 - Powdered sugar, for dusting
11 - Vanilla ice cream or whipped cream
12 - Fresh berries
# How-To:
01 - Preheat the oven to 425°F. Generously butter four 6-oz ramekins and dust them with cocoa powder, shaking out any excess.
02 - Melt the chopped dark chocolate and butter together in a heatproof bowl set over simmering water using a double boiler, stirring until smooth. Remove from heat and whisk in the cocoa powder.
03 - In a separate bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until the mixture is thick and pale.
04 - Gently fold the melted chocolate mixture into the egg mixture until just combined.
05 - Sift the all-purpose flour and sea salt over the batter, folding carefully until the batter is smooth and glossy.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11 to 13 minutes, until the edges are set but the centers remain soft. Avoid overbaking.
08 - Allow the cakes to cool for one minute, then run a thin knife around the edges before inverting onto serving plates.
09 - Dust the cakes with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries, if desired.
