Ingredients
6 tablespoons (3/4 stick) cold unseasoned butter, cubed, plus more, temperature, for ramekins
1/3 cup sugar, and a lot of for ramekins
6 ounces semi-sweet chocolate, chopped
2 massive eggs and two massive egg yolks
1/4 cup general-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce, for serving
Preheat kitchen appliance to 350 degrees. Butter four 6-ounce ramekins, then coat gently with sugar, sound out excess. during a microwave-safe bowl, mix butter and chocolate. Microwave till liquid, regarding one minute; stir till sleek. (Or soften mixture during a heatproof bowl set over, not in, a pan of cookery water.)
In a massive bowl, whisk along sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to mix. Fill every ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate quarter-hour.
Bake till center of a cake is soft however not wet once ironed, twenty seven to half-hour. Let cool five minutes. Serve cakes heat, flat-top with caramel and topping.
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