3 ounces chocolate bar, bittersweet 60% is best (divided)
1/4 C whole milk
3 Tbsp light brown sugar
2 Tbsp oil
2 Tbsp lightly beaten egg
1/4 tsp vanilla
Ice Cream or Whipped Cream Topping
Preheat your oven to 350. Grease and flour the ramekins and place them on a cookie sheet.
Whisk the flour, baking powder, baking soda and salt in a small bowl.
Chop two ounces of the chocolate and melt it with the milk in the microwave. Use 70% power for 30 second intervals and stir between heating. You don’t want to burn your chocolate. The mixture should be smooth. Stir in the sugar until it’s dissolved. Let it sit for 5 minutes to cool.
Add in the oil, egg and vanilla into the melted chocolate and whisk until it’s combined. Gradually add in the flour mixture.
Divide the batter between the two ramekins. Be sure to get the air bubbles out by tapping them on the counter a few times. Break your remaining ounce of chocolate in half and add it to the center of each ramekin. Press it gently into the batter until it’s covered and then bake for 15 minutes. The tops should be firm and the center will be soft.
Let the cakes cool for a few minutes while you get the ice cream or whipped cream. Top as desired and enjoy!
This recipe can be doubled to make dessert for a family of 4.