Steps

• 1

  When ready to cook, set the temperature to 450℉ and preheat, lid closed for 15 minutes.

• 2

  Butter and flour four (6oz) ramekins. Tap out excess flour. Place ramekins on a baking sheet and reserve.

• 3

  Melt butter and chocolate in a double boiler over simmering water. In a medium bowl, beat eggs and yolks with sugar and salt on high until thick and pale.

• 4

  Whisk in chocolate until smooth and quickly fold into the egg mixture along with flour.

• 5

  Spoon the batter into prepared ramekins and bake for 20 minutes or until sides are firm but centers are soft.

  450 ˚F / 232 ˚C

  00:20

• 6

  Let cool for 1 minute, then cover each with an inverted dessert plate. Carefully turn each over, let stand 10 seconds, then unmold.

• 7

  Serve immediately with Maple Ice Cream with Candied Bacon. Enjoy!