Individual cakes with a tender crumb and a luscious molten center, enriched with toasted hazelnuts and a kiss of espresso for deep, sophisticated flavor.
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Ingredients (makes 4 cakes) • 4 oz (115 g) dark chocolate (70 %), chopped • ½ cup (115 g) unsalted butter • ½ cup (100 g) granulated sugar • 2 large eggs + 2 large egg yolks • 1 tsp instant espresso powder (optional) • ¼ cup (30 g) all-purpose flour • Pinch of salt • ¼ cup toasted hazelnuts, roughly chopped • Cocoa powder & raspberries, to serve
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Instructions 1. Prep – Butter and lightly flour four 6-oz ramekins; tap out excess. Pre-heat oven to 425 °F / 220 °C. 2. Melt chocolate – In a heatproof bowl over simmering water, melt chocolate and butter. Stir smooth; cool 2 min. 3. Whisk – Beat eggs, yolks, sugar, and espresso powder until pale and thick (about 2 min). Fold in chocolate mixture. 4. Finish batter – Sift flour and salt over batter; fold just until combined. Stir in hazelnuts. Divide among ramekins. 5. Bake – 11–12 min until edges are set and centers still soft. Rest 1 min, run a knife around edges, invert onto plates. 6. Serve hot with a dusting of cocoa and fresh raspberries.
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