WHAT YOU NEED unsalted butter chocolate SunButter granulated sugar egg egg yolk all-purpose flour dutch process cocoa powder powdered sugar
1. Preheat the oven to 400F. Butter the inside of two 8 oz ramekins and coat in sugar. Place on a baking sheet and set aside. 2. In a heat-safe measuring glass or bowl, melt together the butter and chocolate SunButter in the microwave. Set aside.
3. In a small mixing bowl, whip together the sugar, egg, and egg yolk. I recommend using an electric mixer if possible, otherwise you’ll really have to put in some elbow grease. The mixture should turn pale and frothy. 4. Then mix in the chocolate mixture with the flour and cocoa powder.
5. Split the batter between the two ramekins and bake for 12-15 minutes. They’re done when the edges are puffed and the center looks underdone with a slight wobble. 6. Allow to cool for about 5 minutes, then turn out, dust with powdered sugar, and serve with ice cream. Enjoy!