READY IN: 22mins


  • 1tablespoonbutter (soft, or as needed)
  • 1largeegg yolk
  • 1largeegg
  • 2tablespoonsgranulated sugar
  • 2ouncesdark chocolate
  • 2tablespoonsunsalted butter
  • 2teaspoonsunsweetened cocoa powder
  • 1tablespoonunbleached all-purpose flour
  • 1pinchfleur de sel
  • 1tablespooncaramel sauce
  • 1tablespoonconfectioners’ sugar, for dusting
  • 6largeraspberries, for garnish

    Serving Size: 1 (120) g

    Servings Per Recipe:2

    Calories: 466.4

    Calories from Fat 333 g 72 %

    Total Fat 37.1 g 57 %

    Saturated Fat 21.9 g 109 %

    Cholesterol 231.1 mg 77 %

    Sodium 194.1 mg 8 %

    Total Carbohydrate36.4 g 12 %

    Dietary Fiber 5.8 g 23 %

    Sugars 17.2 g 68 %

    Protein 9.2 g 18 %


  • Preheat oven to 425ºF. Generously butter the inside of 2 (5 ½ oz.) ramekins; set aside. In a medium mixing bowl, combine egg yolk, egg and sugar. Whisk until light, lemon colored and foamy; set aside.
  • In a medium pot filled with a little bit of water, place a bowl over (double boiler or Bain Marie). Place chocolate and butter; cook until melt, stirring occasionally, about 2 minutes. Pour chocolate mixture into egg mixture and whisk until well combined.
  • Add cocoa powder to egg mixture by using a fine mesh sieve over and tap or rub spoon until powder has passed through; stir until combined. Repeat with flour; stir until mixed. Add fleur de sell and stir until all the ingredients are very well combined.
  • Fill up each ramekin about 1/3 of batter. Spoon caramel sauce in each and cover with the rest of the batter. Place ramekins on a baking sheet lined with a silicone mat. Bake to the preheated oven for 12 minutes.
  • Remove from the heat and let them rest for 4 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with confectioners’ sugar; garnish with raspberries and serve immediately.
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