Individual cakes may be prepared as much as a day in advance and baked just before serving. Remember to add a couple of minutes to the cooking time when baking chilled batter. A scoop of vanilla ice cream is the perfect accompaniment.
2 ounces semi-sweet chocolate
3 tablespoons unsalted butter
1 large egg
1 egg yolk
½ cup powdered sugar
3 tablespoons all-purpose flour
Preheat oven to 450 degrees
1. Prepare two individual soufflé (8-ounce) ramekins by coating the inside with butter.
2. Stir together the chocolate and butter in a saucepan over medium high heat. Remove from heat and cool.
3. Whisk the egg and egg yolk together in a bowl.
4. Whisk in the sugar, the melted chocolate mixture and flour.
5. Pour the batter into the ramekins about ¾ full.
6. Bake the cakes until the sides are set and the center wiggles when shaken about 8 to 10 minutes.
7. Serve the cakes by running a sharp knife around the center and inverting the ramekins onto a dessert plate. Garnish with a scoop of ice cream, a sprinkling of cocoa powder and a fresh mint sprig.
Serves 2
Preparation Time: 20 minutes plus baking
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