Yield: 4 servings
Time: 30 minutes (15 min. prep / 12–14 min. baking)
- 4 pcs Julie’s Hershey’s Chocolate Chip Cookies
- 1/2 cup butter, plus more for greasing the ramekins
- 1/2 cup powdered sugar, plus more for dusting
- 1/2 cup flour
- 125g dark chocolate
- 2 whole eggs
- 3 egg yolks
- 1 tsp vanilla
- Ice cream or whipped cream, for serving (optional)
Preheat the oven to 180°C. Grease and flour 4 ramekins, set aside.
Over a double boiler, melt the butter and chocolate. Take off the heat.
Beat the eggs and vanilla into the melted chocolate mixture. Once the eggs are incorporated, stir in the flour until no streaks remain.
Put the cookies topside down into the ramekins. Fill the ramekins 3/4 of the way with chocolate batter.
Bake the cake until the edges have set but the centre is still soft and wobbly around 12 minutes.
Cool on a wire rack for 2 minutes. Flip on a plate and serve immediately. Dust with powdered sugar, or top with ice cream or whipped cream (optional).