6 oz (170 g) dull chocolate, hacked

6 tbsp (85 g) unsalted spread

3 eggs, at room temperature

1/4 cup (55 g) sugar, in addition to something else for sprinkling

1/4 cup (40 g) unbleached generally useful flour

1 touch of salt


With the rack in the center position, preheat the stove to 400°F (200°C). Liberally spread four 3/4 cup (180 ml) ramekins. Sprinkle with sugar. Put the ramekins on a baking sheet.

In the microwave, dissolve the chocolate and margarine for 1 moment or until the spread has softened. Let rest for 2 minutes without blending. Utilizing a spatula, mix the blend until smooth.

In a bowl, whisk the eggs and sugar with an electric blend until the combination is light and fleecy and copies in volume. With the electric blend on low speed, add the chocolate combination, exchanging with the flour and salt. Split the hitter between the ramekins.

Prepare for 12 to 12 minutes or until the highest points of the cakes are cooked. The focal point of each cake ought to be runny. Eliminate the baking sheet from the stove and let rest for 5 minutes. Be cautious, it’s hot! Put every ramekin on a plate. Present with raspberry coulis (see formula), whenever wanted.