prepared by Inigo, feb 2012 @ the beach house france
150g unsalted butter
150g dark chocolate (70 percent cocoa minimum)
a good pinch of course sea salt
2 egg yolks
1/4 cup of sugar (around 35g)
1 tablespoon flour
Preheat the oven to 220 deg.
Melt the butter and chocolate in a double boiler, or microwave (we used the microwave for 1 minute at a time until melted)
Meanwhile, beat the eggs, egg yolks and sugar with a whisk until light and a little foamy.
Add the egg mixture to the warm chocolate, and whisk quickly to combine. Add flour and stir until combined. The batter will be quite thick.
Butter 4 to 6 ramekins (we eat them directly from the ramekins)and divide the batter equally between them.
Cook for between 8 and 10 minutes (with the mixture between 4, we cooked for 10 minutes, for 6 ramekins we cooked for 9), depending on how gooey you would like the centre to be.
based on a recipe by Elizabeth Bard (in her book ‘Lunch in Paris’)
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