One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate center is heavenly! Better than any restaurant versions! Best chocolate cake EVER.
2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
1/4 cup unsalted butter (1/2 of 1 stick)
1/2 cup confectioners’ sugar
1 large egg + 1 egg yolk (discard white or save for another use)
3 tablespoons all-purpose flour
1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
ice cream for serving, optional but recommended
hot fudge for serving (homemade or storebought), optional but recommended
Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.
To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.