100g dark chocolate (chopped or chips)
50g butter (unsalted)
2 tbsp powdered sugar
2 tbsp all-purpose flour
1 egg + 1 egg yolk
1 tsp vanilla extract
2 tbsp crushed almonds
Butter + flour
Set the oven to 200°C for preheating. Grease 4 ramekins with butter and dust with flour well. Dust out the excess.
Add chocolate and butter to a bowl and melt over a double boiler until smooth.
In a different bowl, whisk egg, egg yolk, and powdered sugar until it turns pale and thick.
Pour the chocolate mixture into egg mixture slowly while stirring. Add vanilla and fold in the crushed almonds.
Pour the batter into ramekins evenly and bake for 10-12 minutes. Let the cakes rest and run a knife along the edges to unmold. Serve with chocolate drizzle.