1 cup unsalted butter
1 cup bittersweet chocolate chips
4 large eggs
¼ cup sugar
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
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With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Place the butter and chocolate in a heat-proof bowl. Put the bowl on the middle shelf of the June Oven. Allow the chocolate and butter to melt for 5 minutes. If the chocolate has not melted enough to be whisked smooth, follow directions on your June Oven to continue cooking.
1 cup bittersweet chocolate chips
heat-proof bowl
measuring cups
1 cup unsalted butter
Carefully remove the bowl from the June Oven and whisk the butter and chocolate until smooth.
whisk
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
Separate the yolks from two of the eggs, reserving the whites for another purpose.
small bowl
large eggs
Combine the 2 remaining whole eggs with the 2 egg yolks, sugar, vanilla and salt in a stand mixer or medium bowl.
1 pinch salt
stand mixer
1 teaspoon vanilla extract
measuring spoons
¼ cup sugar
large eggs
egg yolks
Beat the batter in the stand mixer or with a hand mixer at high speed until it is thick and pale yellow, about 45 seconds.
Add the melted chocolate and flour and mix at medium speed until the batter is glossy.
melted chocolate
2 tablespoons all-purpose flour
Rub the bottom and sides of 6 small ramekins with butter, then sprinkle evenly with flour to coat. Tap out the excess flour and set the ramekins on the June Pan.
2 tablespoons all-purpose flour
June Pan
6 small ramekins
1 cup unsalted butter
Divide the batter between the prepared ramekins.
spoon
Place the June Pan with the ramekins on the middle shelf of the June Oven. Bake the cakes 10 minutes, or until they have puffed and the tops are just set. June will notify you when your cakes are ready. If desired, follow directions on your June Oven to continue cooking.
Remove the cakes from the June Oven and cool them in the ramekins 1 minute before serving. Dust the cakes with powdered sugar just before serving, if desired, and enjoy them either straight out of the ramekins or turned out onto dessert plates.
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