The recipe is easily multiplied depending how many you’re serving.
4 Tbsp. unsalted butter
2.5 oz. Bittersweet chocolate (dark chocolate is fine!), roughly chopped
1/3 cup cane sugar
1 egg, room temperature
1 egg yolk, room temperature
1/2 tsp. vanilla extract
3 Tbsp. all-purpose flour or gluten-free all purpose
Preheat the oven to 425’. Grease two ramekins, or small baking dish.
In a glass bowl over a pot of simmering water, combine the butter and chocolate. Stir until both are melted and combined (this can also be done in the microwave, by warming the butter and chocolate in 30 second increments, stirring between, until the chocolate is melted).
Take the bowl off the heat, stir in the sugar, and let it cool down slightly. Whisk the egg and yolk together. Add the eggs to the chocolate mixture, and whisk well to combine. Stir in the vanilla and flour until just combined.
Divide the mixture between the ramekins. Place them on a baking sheet and cook for about 10 minutes, until the outer edges are set but the center is soft. Remove to cool for another minute or two, then invert the cake on to a plate.
Serve with a scoop of ice cream (mint chip preferable!).