Indulge in this decadent molten chocolate dessert, paired perfectly with a scoop of vanilla ice cream.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture for the cakes.
Grease the ramekins with butter and sprinkle with sugar, shaking out any excess.
The sugar coating helps create a caramelized crust and prevents sticking.
Melt the chocolate and butter together in a double boiler, stirring until smooth.
Use gentle heat to avoid burning the chocolate.
In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
Whisking incorporates air, giving the cakes a light texture.
Gradually fold the melted chocolate mixture into the egg mixture until well combined.
Folding gently preserves the airiness of the batter.
Sift the flour into the mixture and gently fold to combine.
Sifting the flour prevents lumps and ensures a smooth batter.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Leave space for the cakes to rise during baking.
Place the ramekins on a baking sheet and bake for 10-12 minutes, until the edges are set but the center remains soft.
Keep an eye on the cakes to avoid overbaking.
Remove from the oven and let cool for 1-2 minutes before serving.
Serve immediately for the best molten center.
Serve each cake with a scoop of vanilla ice cream and enjoy.
The contrast of warm cake and cold ice cream is delightful.
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