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Ingredients
  • 2 tablespoons Cocoa powder
  • 1 tablespoon + 1 cup (2 sticks) Unsalted butter 
  • 12 ounces Bittersweet chocolate 
  • 4 large Eggs 
  • 4 large Egg yolks 
  • 1/2 cup C&H Baker's Sugar 
  • 1/8 teaspoon Salt
  • 4 tablespoons All-purpose flour 
  • 1/4 cup C&H Powdered Sugar
  • Fresh raspberries as garnish
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Instructions
Prep Time: 25 minutes / Bake Time: 10 minutes / Yields: 6 cakes
Step 1

Preheat oven to 425°F. Using 1 tablespoon of butter, grease six 6.5oz ramekins. Lightly cover the buttered ramekins with cocoa powder. Tap out excess. Set the ramekins on a baking sheet. 

Step 2

In a double boiler, over simmering water, melt butter and chocolate. Remove from heat and set aside. 

Step 3 

In a large bowl, at medium-high speed, beat eggs, egg yolks, sugar, and salt until light and thickened. 

Step 4

Fold the chocolate mixture and flour into the egg mixture. Evenly distribute the batter into the prepared ramekins. 

Step 5

Bake for 9-10 minutes or until the sides of the cakes form a crust but the center is still soft. Remove from the oven and allow the cakes to rest for 1 minute. Carefully invert each cake into a plate and unmold. 

Step 6

Sprinkle with powder sugar and garnish with fresh raspberries. Serve immediately. 

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