Ingredients:
- 1 tsp Unsalted Butter (for greasing)
- 1 tsp Cocoa Powder (unsweetened, for dusting)
- 5 oz Dark Chocolate (70% Cacao minimum), chopped
- 5 Tbsp Unsalted Butter, cut into cubes
- 1 Large Egg, room temperature
- 5 Tbsp Granulated or Caster Sugar
- 1 tsp All-Purpose Flour
- Pinch of Fine Sea Salt
Instructions:
- Preheat the oven to 425°F (220°C). Generously grease the inside of the 6oz ramekin with butter, ensuring every surface is covered. Dust the inside with cocoa powder, tipping out any excess. Place the prepared ramekin on a small baking sheet.
- Melt Chocolate and Butter: Place the cubed butter and chopped dark chocolate in a heat-safe bowl over a small saucepan of barely simmering water (a double boiler). Stir constantly until fully melted and smooth. Remove immediately from the heat.
- Add Sweetener and Salt: Whisk the sugar and salt into the warm, melted chocolate mixture until fully incorporated.
- Incorporate the Egg: Whisk the room-temperature egg vigorously into the chocolate mixture until the batter becomes slightly thicker, glossy, and uniform in colour.
- Fold in Flour: Gently fold in the all-purpose flour using a rubber spatula. Mix only until the flour streaks disappear—do not overmix.
- Fill and Chill (Optional): Pour the batter into the prepared ramekin. If time allows, chill the filled ramekin in the fridge for 5–10 minutes; this helps ensure a beautiful molten centre.
- Bake: Place the baking sheet with the ramekin into the preheated oven. Bake for 12–14 minutes.
- Test for Doneness: The cake is ready when the edges are set and slightly pulled away from the ramekin, but the very centre still looks slightly soft or wobbly.
- Serve Immediately: Carefully remove the ramekin from the oven. Let it stand for 1 minute. Serve directly in the ramekin, or invert onto a small serving plate. Dust with icing sugar.