Deep, dark, decadent and delicious, this dessert has remained popular for a reason. These can be prepared ahead of time and baked just before serving.
Well oiled ramekins are essential to the success of this recipe, although you could omit the unmolding step entirely if you wish. This recipe is scaled to make 6 individual, custard cup sized portions.

2 tbsp. Butter
3/4 cup unsalted Butter
8 oz. Bittersweet chocolate, broken into pieces
3 eggs
3 egg yolks
5 tbsp. granulated sugar
1 tsp. vanilla
5 tbsp. Better Batter Gluten Free Flour
Powdered Sugar (optional)


Preheat the oven to 425 degrees. Using the 2 tbsp. butter, generously grease six custard cup sized molds or ramekins.

Stir remaining 3/4 cup butter and chocolate in a medium saucepan, stirring constantly over low heat until the chocolate is melted completely. Remove from heat.

In the bowl of your electric mixer, beat the eggs, egg yolks, sugar, vanilla, and Better Batter Flour on medium-high speed for 8 minutes, or until thick and pale yellow in color. Very gently fold in 1/3 of chocolate mixture.

Fold in remaining chocolate mixture and pour into ramekins. Place on a cookie sheet.

Bake for 10-13 minutes – the edges should look set, but the center will still look undercooked. This is good! Do not overcook the cakes, or the center will set!

To serve: Run a clean knife around the edges of the cakes. Very carefully invert onto serving plates. This can best be accomplished by pressing the plate to the ramekin, right side up, and inverting the entire thing.

Dust with powdered sugar, if desired, and serve hot.