Before I made this, I read many of the reviews. I decided to make 4 servings, and use half semi sweet and half bittersweet chocolate. Based upon other reviewers suggestions, I made the batter ahead and refrigerated it for about 5 hours. I took it out about an hour before filling the ramekins. At 8 minutes, they were still soupy, so I added 2.5 more minutes. Still not done, so I added another 1.5 minutes. The tops were puffed and cracked but they could have been a bit overcooked at that point. It was still a delicious dessert. Next time I will butter the ramekins and sprinkle sugar inside. Before serving, I will hit the tops with a bit of fleur de sel for added depth. We had this with a raspberry coulis underneath. Awesome!
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Before I made this, I read many of the reviews. I decided to make 4 servings, and use half...