Melting heart chocolate (Print Version)
# Ingredients:
01 -
150g of baking chocolate, broken into chunks
02 -
120g of butter, either salted or unsalted
03 -
120g of granulated sugar
04 -
3 large eggs
05 -
50g of sifted all-purpose flour
06 -
A pinch of sea salt (optional)
# Instructions:
01 -
Set your oven to 210°C to heat up. Butter 6 small ramekins, and lightly coat the sides and bottom with flour.
02 -
Gently heat up the butter and chocolate together in a small pan, stirring often, until it's smooth and glossy. You can also pop it in the microwave, stirring between intervals. If you're using unsalted butter, toss in a pinch of sea salt. Skip this step if your butter is salted.
03 -
Whisk eggs with sugar in a bowl until the color lightens. Pour in the melted chocolate mixture. Add the sifted flour last and carefully mix everything together.
04 -
Spoon the batter into the ramekins and fill up to about 3/4 full.
05 -
Place the ramekins in the oven for 12 mins if you want a gooey center or 14 mins for a slightly firmer middle. Keep an eye on them; the edges should hold shape but the center stays soft. Once baked, run a knife around the edges to loosen them, and let them cool for a few mins before carefully flipping or scooping out onto a serving plate. Enjoy them warm!
# Notes:
01 -
Skip the sea salt if you're using salted butter.
02 -
For the best results, always sift your flour beforehand.
03 -
You can swap ramekins for a muffin pan if needed. Just tweak cook times—bake for 10 mins for gooey centers or 12 mins for slightly firmer ones.