Sort ingredients
denni005
QR Code
Listen
Pdf
Preheat oven to 425°F (220°C). Grease two 6 oz ramekins with butter and dust with sugar.
Melt chocolate and butter together in the microwave in 20-second intervals until smooth. Add in the espresso powder.
Whisk eggs, egg yolk and sugar in a separate bowl until pale and slightly thickened.
Stir the melted chocolate mixture into the egg mixture, then add vanilla and salt.
Fold in flour gently until just combined.
Pour the batter evenly between the ramekins.
Bake for 10-12 minutes until the edges are set but the center is still slightly jiggly.
Let cool for 1 minute, then carefully invert onto plates.
Serve immediately with powdered sugar, berries, or a scoop of ice cream.