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Export 7 ingredients for grocery delivery
Step 1
Preheat your oven to 450°F (230°C). Lightly grease four 6-ounce ramekins with butter and dust them with cocoa powder. Set aside.
Step 2
In a microwave-safe bowl, combine the butter and baking chocolate. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
Step 3
In a separate large bowl, beat together the eggs, egg yolks, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Step 4
Stir in the melted chocolate mixture, vanilla extract, and salt into the egg mixture until well combined.
Step 5
Gradually fold in the all-purpose flour until just incorporated.
Step 6
Divide the batter evenly among the prepared ramekins.
Step 7
Bake for 12-14 minutes, or until the edges of the cakes are firm but the centers are still soft.
Step 8
Allow the hot cakes to cool in the ramekins for 1 minute, then cover each with an inverted small plate. Carefully turn each one over, allow it to sit for a few seconds and then remove the ramekin.
Step 9
Top each cake with a scoop of vanilla ice cream and drizzle with magic shell topping. If desired, dust with powdered sugar. Enjoy!
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