Ingredients

• 60 g dark chocolate with a minimum of 70% cocoa solids
• 60 g butter
• ¼ teaspoon vanilla extract (optional)
• 3 eggs
• 1 tablespoon butter, for greasing the ramekins

Instructions

1. Preheat the oven to 200°C and grease 4-6 small ramekins with butter.
2. Divide or chop the chocolate into smaller pieces. Put in a saucepan or the top of a double boiler. Add butter and melt together carefully.
3. Add vanilla and stir until smooth. Turn off the heat and set aside. Allow the chocolate to cool, but not too much; keep it from getting firm.
4. Crack the eggs into a bowl and beat with a hand mixer until fluffy — about 2-3 minutes.
5. Pour in the chocolate batter. Mix well, preferably with a wooden spoon or fork, until the batter is smooth.
6. Pour the batter into the greased ramekins and place in the oven. Immediately lower the heat to 350°F (175°C).
7. Set your timer for 5–7 minutes, depending on number of servings.
8. Remove from the oven and serve lukewarm. A dollop of whipped cream or sour cream adds a delicious finishing touch.

Tip!