- 6 eggs
- 1/2 cup brown sugar
- 1tsp maple syrup or vanilla extract
- 6tbsp flour
- 170g butter
- 280g dark chocolate ( make sure it contain cocoa butter)
- 125ml cream 35%
**Make sure you butter entirely the inside of each ramekin else they will stick and needless to say, we don’t want that. Extra tip : dust a bit of cocoa powder or cane sugar in each ramekin, swirl and turn over to remove excess. This further helps to prevent sticking.
- First, you need to make the chocolate ganache.
- Chop the chocolate into small pieces, set aside don’t eat any. I’m using couverture chocolate and they are small enough, no need to chop them. We need 80gr to do the ganache, the remaining chocolate will be for the batter.
- For the ganache, first thing is you need to scald the cream. Scalding is the point before boiling. To do so, heat a pot with the cream over medium-low heat. When you see it starting to become hot, tilt the pot and look if you see bubble forming on the bottom of the pot, when you do, remove from heat.
- Pour the hot liquid over the 80gr chocolate and stir using a spatula. Dump the content into a container, cover it, and put it in the freezer for at least 2 hours.
- Next, we will do the batter. You need to have a bain-marie ( double boiler) setup. This is a low heat process as you don’t want to burn the chocolate. In the top bowl, put the remaining chocolate and the butter. Stir until it’s smooth.
- Using a stand mixer, dump the 6 eggs in the bowl and beat the eggs with the whisk attachment. Add the brown sugar and maple syrup and keep stirring. Slowly pour the chocolate mixture in, if you add it too fast you will turn your eggs into scrambled eggs 😭
- Add the flour and keep stirring until all combined.
- Fill each ramekin halfway. It’s now time to take the frozen ganache and add a scoop ( just a bit bigger than the size of a grape) of it in the cake batter. If you put too much you increase the risk of the cake breaking when you unmold it. Then, fill each ramekin.
- Cook at 425F for 11 minutes.
- Take out of the oven, carefully run a knife around each cake to help with the release. To do the release, put a plate on top of the ramekin and turn it over, then pray that when you pull the ramekin the cake stays on the plate 😉