Follow these steps for perfect results
Chocolate
chopped
Heavy cream
Egg
Granulated sugar
Cocoa powder
Cake flour
Rum
Roughly chop the chocolate.
Preheat the oven to 180C (350F).
Measure the heavy cream in the same bowl as the chocolate.
Melt the chocolate and heavy cream in a double boiler or microwave, stirring to combine.
Measure and add the sugar to the chocolate mixture.
Add the egg to the chocolate mixture and whisk thoroughly.
Sift the cocoa powder and cake flour into the bowl.
Mix until well combined and no lumps remain.
Add rum or brandy for flavor, if desired.
Transfer the batter to an icing bag.
Pipe the batter into cups or ramekins.
Bake in the preheated oven for approximately 10 minutes, adjusting the temperature depending on your oven (170-180C / 340-350F).
If baking from frozen, bake for an additional 5 minutes.
Check for doneness by inserting a toothpick into the center; if the batter on the toothpick is hot, the cake is done.
Let cool slightly before serving.
Expert advice for the best results
Adjust baking time based on your oven for the desired level of moltenness.
Dust with powdered sugar before serving.
Everything you need to know before you start
15 minutes
Batter can be made ahead and refrigerated for up to 24 hours.
Dust with powdered sugar and garnish with fresh berries.
Serve warm with a scoop of vanilla ice cream.
Pairs well with chocolate desserts.
Discover the story behind this recipe
A classic dessert in many cultures.
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