1/2 cup (1 stick) unsalted butter at room temperature plus extra for greasing ramekins
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup baking cocoa powder
1/3 cup plus 2 tablespoons all-purpose flour
1 cup heavy cream
• Preheat oven to 350°.
• Butter and dust ten 4-ounce aluminum ramekins with either cocoa or flour and tap out the excess powder. Porcelain ramekins will also work well; cupcake tins are not suitable, since once the cakes are baked, they are turned out one-at-a-time, onto serving plates. Put the ramekins onto a cookie sheet to make handling the filled ramekins easier.
• In a bowl cream the butter and sugar until very smooth and light and fluffy. Beat in the eggs and egg yolk, one at a time. In a separate bowl, whisk the flour and cocoa together and blend the dry mixture into the wet until well combined. Mix in the heavy cream until the batter is a uniform color with no streaks.
• Divide the batter evenly between the ramekins. You may do this with a spoon or by putting the batter into a pastry bag and piping the batter into the ramekins.
• Place the sheet with the ramekins in the oven and bake for 8 to 9 minutes. The tops should look set but still be jiggly. Remove from the oven and allow to cool for 1 minute before inverting onto plates. Let the cakes sit for 10 seconds before lifting up the ramekins. Serve immediately, with a dusting of confectioner’s sugar, ice cream, chocolate sauce or fresh fruit.
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