For the cake:
2 eggs
2 egg yolks
4 tbsp sugar
6 oz dark chocolateroughly broken
8 tbsp butter + more for greasing ramekins
2 tbsp flour cocoa powder for ramekins
For the crème anglaise:
1/2 cup milk
1/2 cup heavy cream
4 tbsp sugar
4 egg yolks
1 tsp vanilla extract
pinch salt
Prepare: Separate eggs.
Break the chocolate roughly.
Grease the ramekins with butter and coated with cocoa powder.
SECOND:
Beat and melt. Place eggs, yolks and sugar in a medium bowl.
Beat it with a mixer until pale in color - for about 5 minutes.
Melt the chocolate and butter in a double boiler.
THIRD:
Mix it. Add chocolate mixture to the egg mixture.
Continue beating it until smooth.
FOURTH:
Add it. Add flour into the chocolate mixture.
Fold it with a spatula.
FIFTH:
Fill it. Spoon the batter into the prepared ramekins.
Set aside.
The batter can be refrigerated for few hours, however bring to room temperature before baking.
SIXTH:
Make the crème anglaise. Place milk, heavy cream into small sauce pan warm the milk over the medium heat.
Place sugar, egg yolks, vanilla extract and a pinch of salt in a medium bowl.
Whisk it well.
SEVENTH:
Combine it. Add warm milk into the egg mixture little by little.
Keep whisk it well.
EIGHTH:
Cook it. Pour milk mixture back in to the sauce pan.
Whisk it constantly over medium heat,
Cook it until thicken.
NINTH:
Pour it. Pour into a bowl.
Cover with plastic wrap.
Press plastic wrap onto the crème anglaise.
This will prevent forming skin on the crème anglaise. Set a side.
BAKE THEM!
Bake them. Preheat oven to 450°F.
Bake them for 8 minutes.
They will be fudge in a middle. Don’t over bake them.
Let them cool for a minute.
Then cover the ramekins with dessert plate.
Turn over.
Take the ramekins out.
SERVE RIGHT AWAY!
Serve them. Serve immediately with crème anglaise on top.
