-
1
preheat the oven to 400u00b0F
-
2
butter up 4 ramekins and set them aside
-
3
melt the chocolate in a double-boiler - to make a quick double boiler, fill a sauce pan 1/2 way up with water and heat it on the stove till the water boils. Place a metal mixing bowl on top of that, and melt the choclate in the metal mixing bowl. This method ensures even melting of the chocolate and prevents burning or clumping.
-
4
carefully take the mixing bowl off the sauce pan - it will be hot - and place it on a towel
-
5
stir butter into the melted chocolate until evenly melted and incorporated
-
6
in another bowl, beat eggs and sugar until the mixer resembles a pale yellow color. add vanilla to the sugar mixture and stir till blended.
-
7
stir the chocolate mixer into the sugar mixture until evenly incorporated
-
8
sift together flour and cocoa powder, and fold into the wet mixture the batter is smooth and gooey
-
9
drop in the dollop of sour cream and stir enough just to mix it in
-
10
pour the batter into buttered ramekins
-
11
bake for about 10 minutes, until the outer layer is slightly crunchy, the inner cake is fluffy, and the center is super fudgey.
-
12
wait for about 5 minutes before tipping ramekins upside down onto the plate - serve warm with vanilla bean ice cream, or go fancy and top the cake and ice cream with ganache and sprinkle with chopped nuts and toffee bits.
