Recipe from The Real Emily in Paris!

I had this “warm chocolate cake” at a bakery/tearoom in Williamsburg. This is it!

  •    100g butter, plus extra to grease (1 stick)
   •    100g dark chocolate, chopped ( 4oz. bar)
   •    150g light brown soft sugar (3/4 cup and 1-2 Tablespoons more if needed)
   •    3 large eggs
   •    ½ tsp vanilla extract
   •    50g plain flour (3/8 cup; use a 1/2 cup and fill 3/4’s of the way)
   •    Pinch salt

   1.    Heat oven to 180C (350F). Butter 6-8 ramekins (depending on their size) and place on a baking tray.
   2.    Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly.
   3.    Using an electric hand whisk, or whisk by hand, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract, a pinch of salt and finally 50g plain flour. Divide the mixture among the ramekins, filled to about 3/4 of the way up.
   4.    Bake for 10-12 mins until the tops are firm to the touch, but the middles still feel squidgy. You can also keep them in the fridge or freezer until you’re ready to bake them. Can be cooked straight from frozen in about 16 mins.

Serve warm with lightly sweetened whipped cream or vanilla ice cream.

Notes: I used a Ghiradelli !00% Cacao Bar. (My daughters used a Ghiradelli 60% Cacao bar.) Checked the cups after 10 minutes but they needed more time for tops to feel firm. Total baking time was about 13-14 minutes.