How to make it

  • In a heatproof bowl over hot (now boiling) water, melt chocolate with butter, stirring until smooth.
  • Halve vanilla bean lengthwise; using tip of sharp knife, scrape seeds into chocolate mixture.
  • Stir to combine.
  • Discard vanilla bean pod or save for another use.
  • Remove chocolate mixture from heat.
  • Whisk in sugar.
  • Whisk in eggs and egg yolks, one at a time.
  • Whisk in cocoa powder and salt.
  • Pour into 12 greased 6-oz (175mL) ramekins; place on rimmed baking sheet.
  • (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
  • Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes.
  • Let cool for 3 minutes.
  • Run knife around edges of cakes; turn out onto plates.
  • Garnish with strawberries, and whipped cream (if using).
  • ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
  • Notes
  • *I don't usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.

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