Ingredients:
2 eggs
30g cake flour
20g granulated sugar
50g unsalted butter
60g bittersweet chocolate chips
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Steps:
- Preheat the oven to 392℉(200℃).
- In a clean bowl, melt the chocolate chips and butter over a bowl of hot water, mix until well combined. Set aside.
- In another bowl, put in 2 eggs and sugar, place the bowl over a bowl of hot water (the same bowl of water we used in step 1), use a hand mixer to beat until thickened.
- Sift in 30g cake flour, gently fold into the whipped eggs.
- Gently fold in the melted chocolate and butter mixture until well combined.
- Pour the batter into two ramekins. Place the ramekins on a baking sheet and send into the oven to bake for 8-10 minutes. Let the cakes rest until cool to eat.
