7 Irresistible Mini Desserts vs. Shareable Showstoppers: Which One Wins?

Prep Ramekins: Preheat your oven to 425°F (220°C). Grease the ramekins with butter, then dust them lightly with cocoa powder or flour.

Melt Chocolate and Butter: In a double boiler (or microwave), melt the butter and dark chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.

Whisk Eggs and Sugar: In a mixing bowl, whisk together the eggs, egg yolks, powdered sugar, vanilla extract, and salt until well combined.

Combine Mixtures: Slowly add the melted chocolate mixture into the egg mixture, whisking continuously. Sift the flour over the top and fold it in gently until the batter is smooth.

Bake: Pour the batter evenly into the prepared ramekins. Place them on a baking sheet and bake for 12 minutes. The edges should be firm, but the centers will still be soft and gooey.

Serve: Let the cakes cool for a minute, then carefully run a knife around the edges and invert onto plates. Serve with whipped cream, vanilla ice cream, or fresh berries.

Serving and Storage Tips: