-
1
Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour.
-
2
Set the ramekins on a baking sheet.
-
3
Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts.
-
4
Stir until smooth.
-
5
Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk.
-
6
Beat at medium speed until frothy.
-
7
Pour in the sugar and increase the speed to medium-high.
-
8
Continue to beat until the eggs have tripled in volume.
-
9
Scrape the butter and chocolate into the eggs.
-
10
Beat until well mixed, scraping the bowl once or twice.
-
11
Sift the flour over the batter and fold it in gently.
-
12
Put the batter in a pastry bag and pipe into the ramekins.
-
13
Cover with plastic wrap and refrigerate until youre ready to serve the dessert or for up to 8 hours.
-
14
Take the cakes out of the refrigerator to bring them to room temperature.
-
15
Heat the oven to 475F or 450F on convection.
-
16
Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones.
-
17
The centers will still be very soft.
-
18
Invert the ramekins onto dessert plates.
-
19
Leave for about 10 seconds, then lift off the ramekins.
-
20
Spoon a little chocolate sauce around each cake.
-
21
Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream.
-
22
Garnish the ice cream with crystallized vanilla and the cake with confectioners sugar, if you want.
-
23
Serve immediately.
