4oz.semi-sweet chocolate, about 1/2 bag of chocolate chips
6Tablespoonsunsalted butter
Pinchof salt, Omit if using salted butter
Ice cream or whipped cream, for serving
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Instructions
In a small saucepan (or the microwave), melt together the butter and chocolate. Transfer to a medium bowl (to use a whisk or electric beater) or the bowl of your stand mixer fitted with the paddle attachment. Stir in the sugar and cornstarch. Add the eggs and mix on low speed until the sugar dissolves completely (*Test by rubbing a bit of batter between your fingers. If it feels gritty, keep mixing!).
Refrigerate batter at least 30 minutes or several hours.
Preheat oven to 360° F. Line three 3-inch diameter dessert rings with a parchment paper ring (cut parchment approximately 3 1/2-inches high by 11 inches long). If using ramekins, you will need 4 of them greased and lined with parchment. Place rings or ramekins on a baking sheet.
Divide batter between rings or ramekins and place in pre-heated oven. Bake for about 22 - 25 minutes (probably a bit less, for smaller ramekins), or until top is firm and crackly and cakes are slightly jiggly but not too jiggly. Allow to stand for a couple of minutes, then gently pull on the top of the parchment. The cakes should lift out. Place on serving plates, then remove parchment ring. Cakes will probably collapse and start to ooze their chocolate centres at this point. It's all good.
Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!