While it might seem like magic, it’s really just an undercooked brownie. So, if you, like me, love that dessert, I’m here to tell you it can be made at home in under a half hour, start to finish.
Preheat oven to 425 degrees.
In a double boiler, combined the butter and chocolate. Simmer water until all is melted. Remove from the stove and mix until fully combined.
Allow to cool while you butter and flour the ramekins. If you are nervous, use baking spray with flour to ensure full coverage. Place ramekins on a baking sheet.
In a small bowl, combine eggs and sugar. With a hand mixer, blend until eggs have turned light and ribbons form when you move the mixer back and forth. At least 5 minutes. Do not under mix.
Add flour to the chocolate butter mixture and begin whisking. In a steady, slow stream, add the eggs and chocolate together. A little at first to cool down chocolate to the point that the eggs do not scramble.
Once fully combined, pour equal amounts into the 4 ramekins. Make sure do leave a little room as they will puff a bit. Do not overfill.
Bake for 7 to 8 minutes. They should seem a bit raw in the middle when you remove from the oven. Then, they should sit for at least 2 minutes before you place a dish on top and flip. I like to run a hot butter knife along the edge so they really do flip out of the ramekin.
Serve immediately. Can be topped with powdered sugar, raspberries and served with gelato.
Buon Appetito!
