Warm and chocolaty dessert that is best served warm. It can also be cooked ahead of time and reheated.
4ouncessemisweet baking chocolate or chocolate chips
1/4cupunsweetened cocoa powder
2eggs, slightly beaten
Preheat oven to 325 degrees. Place a baking sheet on the counter. Place 6 ramekins that are at least 4 ounces in size on the sheet. You could use glass canning jars or regular ramekins or small bowls that are oven safe.
In a large glass bowl, add the chocolate (chopped up or in chips) and butter. Cook this in the microwave for 2 minutes at 50% power. Whisk Together! It should be smooth.
In a small bowl, add the sugar, cocoa powder, flour and salt. Whisk Together! Gradually, add this mixture to the melted chocolate mixture.
Now, we will learn how to TEMPER the eggs. This is important when adding any raw eggs to a hot or warm mixture. The sugar mixture should bring down the temperature, however, this is a great teaching moment to add a little of the warm chocolate mixture to the eggs. Whisk Together! Add a little more warm mixture to the eggs. Now the eggs are warmer, you can add them to the chocolate mixture. Add the milk and vanilla as well.
Portion the chocolate batter into the ramekins. Bake 20 minutes. The top should NOT be jiggly.
Feel free to add whipped cream, ice cream or powdered sugar. Serve while warm. Enjoy!