from the new best recipe
1 tbsp all purpose flour
4 tbsp (1/2 stick) unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, chopped coarse
2 large eggs, room temperature
1 egg yolk, room temperature
1/2 tsp vanilla
1/8 tsp salt
1/4 cup granulated sugar
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously grease and flour ramekins or heatproof glass baking cups; tap out the excess flour and position the ramekins in a shallow roasting pan or on a rimmed baking sheet. Meanwhile, melt the butter and chocolate in a medium heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth; remove from the heat.
- Beat the eggs, yolk, vanilla, salt, and granulated sugar in the bowl of a standing mixer set a the highest speed until the volume nearly triples, the color is very light, and the mixture drops from the beaters in a smooth, thick stream, about 5 minutes. Scrape the egg mixture over the melted chocolate and butter; sprinkle the flour over the egg mixture. Gently fold the egg and flour into the chocolate until the mixture is a uniform color. Ladle or pour the batter into the prepared ramekins. (The ramekins can be covered light with plastic wrap and refrigerated for up to 8 hours. Return to room temperature for 30 minutes before baking.)
- Bake until the cakes have puffed about 1/2 inch above the rims of the ramekins, have a thin crust on top, and jiggle slightly at the center when the ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around the inside edges of the ramekins to loosen the cakes and invert onto serving plates; cool for 1 minute and lift of ramekins.
- I baked the cakes for 12 minutes the first time, and there was no runny center. I tried again at 10 minutes, and there was a runny center.