Preheat the oven to 425°F. Spray a muffin tin with baking spray and dust evenly with cocoa powder.
Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.
6 oz semi-sweet, 6 oz dark chocolate, 1 cup butter
Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together.
½ cup all-purpose flour, 1 cup powdered sugar, ¼ teaspoon salt, 4 large eggs, 4 large egg yolks
Add the eggs and flour mixture to the bowl of melted chocolate and butter. Stir until combined using a rubber spatula. If there are small lumps, carefully use the whisk to remove them. Some lumps are ok. The batter will be thick.
Scoop the batter evenly into the prepared muffin tin. Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.
Allow cakes to cool in muffin tin for 1 minute. Remove the cakes from the tin using a spoon or plastic utensil and place them inverted on plates.
Top with ice cream, whipped cream, powdered sugar, or berries if desired. Serve immediately.
Ice cream, Whipped cream
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