Ingredients
1 ounce= 28.5 gm
Unsalted butter, for greasing
2 tbsp cocoa powder
4 1/4 ounces dark chocolate chips
4 1/4 ounces unsalted butter
4 1/4 ounces superfine sugar
3 large eggs use egg substitutes which I've given many times before
2 large egg yolks *
4 1/4 ounces all-purpose flour
4 dark chocolate truffles
Powdered sugar, for dusting (optional)
* Egg yolk substitutes vary by recipe's needs (binding, richness, color), with popular choices including silken tofu or avocado for richness, mashed banana or applesauce for moisture/sweetness, and flax/chia eggs (ground seeds + water) for binding, while turmeric, oil, and black salt (kala namak) help mimic egg-like flavor/color, especially for vegan dishes
Preparations
Preheat the oven to 395°F. Generously grease 4 ovenproof ramekins with butter and dust with cocoa powder, tapping out any excess. Refrigerate the prepared dishes while making the batter.
Combine the dark chocolate chips and butter in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir until melted and smooth, then remove from the heat and let cool for 5 minutes.
In a separate bowl, use an electric hand mixer to beat the sugar, eggs, and egg yolks for about 5 minutes, until pale, thick, and fluffy.
Sift in the flour and gently fold to combine. Pour in the cooled chocolate mixture and whisk just until smooth and fully incorporated.
Divide the batter evenly among the prepared ramekins. Press 1 chocolate truffle into the center of each portion, ensuring it is fully covered by batter and not touching the bottom.
Bake for 13 minutes, until the edges are set but the centers remain soft.
Remove from the oven and carefully loosen the edges with an offset spatula. Invert each cake onto a small plate.
Serve immediately, dusted with powdered sugar if desired.
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