Ingredients
- 2 sticks + 6 tablespoons butter or vegan butter
- 10 ounces bittersweet chocolate
- 6 egg yolks
- 6 eggs
- 3 cups powdered sugar
- 1 cup all-purpose or spelt flour
Instructions
- Preheat the oven to 450 degrees.
- Melt the butter and chocolate together in a double boiler or in a glass bowl set on top of a pot of boiling water.
- In a separate bowl, whisk the yolks and eggs and then stir in the powdered sugar. Stir the egg mixture into the chocolate mixture and then stir in the flour.
- Grease a muffin pan (don’t ever use paper liners) and fill muffin cups almost to the top.
- Bake for 5-8 minutes. Watch closely: the whole cake will puff up and they’re done a few seconds after you see the very center puff up. Remove from the oven. Place a baking sheet on top of your muffin pan and flip, holding both pans together. Gently lift up the muffin pan and shake it a little so the cakes release before the “lava” center breaks through the top (now bottom) of the cake. If that happens, it’s still ok, just try to shove the chocolate goo back up in the cake and place gracefully on a plate.
- Scoop ice cream on top and serve.