Preheat oven to 450 F Generously coat 8 f 6.8-ounce) ramekins with nonstick cooking spray, and lightly coat them with granulated sugar. Hold a ramekin on its side. Tap the sides, turning the ramekin to coat the sides with sugar as well. Repec1t with remaining ramekins. (If you use larger ramekins you will get fewer servings.)
Break the chocolate into small pieces; place it and the butter or margarine in a small microwave-safe dish. Microwave on medium power for I 5-second intervals, stirring between, until the chocolate is completely melted.
In the bowl of an electric stand mixer, beat the eggs on high speed until foamy Slowly pour in the sugar, and continue beating until very fluffy and pale yellow. 011 low speed, stir in the flour and vanilla, until thoroughly combined.
Increase speed to high, and while beating, slowly drizzle in the melted chocolate mixture. Once added, beat until all the chocolate is incorporated, about 1 minute.
For ease of pouring, transfer the batter into a large measuring cup. Fill cc1cl1 ramekin halfway. Set the ramekins onto a baking sheet, and bake for 14-15 minute, until the tops are brown and the centers are warm.
(Alternatively, the filled ramekins can be refrigerated. Just leave at room tempcrc1tL11v for 30 minutes before baking.)
- 4 ounces good-quality semi-sweet or bittersweet chocolate, such as Noblesse
- ½ cup ( I stick) unsalted butter or margarine
- 4 large eggs
- I½ cups sugar; plus more for coating ramekins
- ¾ cup all-purpose flour
- 1 teaspoon pure vanilla extract
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