Preheat your oven to 425°F. Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking. Place them on a baking sheet
In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring after each, until smooth and fully melted
Stir in the powdered sugar until well combined. Add the eggs and egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract. Gently fold in the flour and salt until just combined
Divide the batter evenly among the prepared ramekins
Bake in the preheated oven for 12 minutes, or until the edges are set but the center is still soft
Let the cakes cool in the ramekins for 1 minute. Run a knife around the edges to loosen, then invert each cake onto a plate. Serve immediately, top with a dusting of powdered sugar and Urban Meadow whipped cream topping. Enjoy!
Ingredients
1/2 cup (1 stick) Urban Meadow unsalted butter
4 oz bittersweet chocolate, chopped
1 cup Urban Meadow powdered sugar
2 large Urban Meadow eggs
2 large Urban Meadow egg yolks
1 tsp vanilla extract
1/2 cup Urban Meadow all-purpose flour
Pinch of Urban Meadow salt
Urban Meadow butter and cocoa powder (for greasing and dusting ramekins)
