# 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 - ½ cup granulated sugar
07 - 1 tsp pure vanilla extract
08 - ⅓ cup all-purpose flour
09 - ¼ tsp fine sea salt
→ For Serving (optional)
10 - Powdered sugar, for dusting
11 - Vanilla ice cream or whipped cream
12 - Fresh berries
# How to Make It:
01 - Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust them with cocoa powder, tapping out any excess.
02 - Combine dark chocolate and butter in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from heat and whisk in cocoa powder.
03 - In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla extract until the mixture becomes thick and pale.
04 - Gently fold the melted chocolate mixture into the egg mixture until just incorporated.
05 - Sift flour and sea salt over the batter and fold in 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 edges are set but centers remain soft. Avoid overbaking.
08 - Allow cakes to cool for 1 minute. Run a thin knife around edges and invert onto serving plates. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.
