Recipe can easily be doubled or tripled.
¼ cup butter
½ cup + 2 tsp semisweet chocolate chips
1 Tbsp cocoa powder
½ cup sugar
¼ tsp salt
1 large egg, room temp
1 tsp vanilla extract
¼ cup all-purpose flour
Optional: sprinkles for topping
Vanilla ice cream or homemade whipped cream, for serving
Preheat oven to 350° and lightly grease two 6-oz ramekins.
In a saucepan over low heat, melt the butter and ½ cup chocolate chips, stirring often.
Remove from heat and whisk in cocoa powder, sugar, and salt (mixture may look grainy).
Whisk in the egg and vanilla until smooth and glossy.
Gently fold in the flour just until combined.
Divide batter evenly between ramekins. Press 1 tsp chocolate chips into the center of each.
Add sprinkles on top if using.
Place ramekins on a baking sheet and bake for 25 minutes, until tops are set but centers are gooey.
Cool for about 15 minutes, then serve warm — plain or topped with ice cream or whipped cream.
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