1 1/2oz(42g)semi-sweet, dark or bittersweet chocolate or chocolate chips, about 3 rounded Tbsp of chocolate chips
2 1/2largeeggs, *see Note 1 below
3/4cup + 2 Tablespoons(175g)granulated white sugar
1/2teaspooninstant espresso powder or instant coffee granules, can omit
1 1/2teaspoonsvanilla bean paste or vanilla extract
3/4teaspoon kosher salt, reduce by 1/4 tsp. if using salted butter
3/4cup(94g)all-purpose flour, spooned and levelled
Icing/Confectioners' sugar, for dusting after baking
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Instructions
Tip! For best accuracy and results, use a kitchen scale and the weight measurements provided.
Preheat to 350°F (regular bake setting/not fan-assisted). Butter or spray a 1 qt. baking dish. (My dish shown here is about 8 inches long by 6 inches wide. A pie dish should also work here.). Set aside. Melt the butter in a small saucepan or in the microwave until very bubbly. Pour the hot butter into a small bowl and ad the chocolate chips and cocoa powder. Stir briefly to moisten the cocoa powder, then set aside and let stand to allow the chocolate to melt and the butter to cool.
In a medium bowl, whisk the eggs and granulated sugar until the sugar is mostly dissolved and the mixture forms a slowly dissolving ribbon when folded back onto itself, about 2 minutes. Whisk in the espresso powder, vanilla bean paste and salt.
Whisk the chocolate/butter mixture until smooth, then gradually pour it into the egg mixture, whisking constantly, until incorporated. Add the flour and fold in with a spatula just until combined. Pour the batter into the prepared baking dish.
Tip! Use the lesser baking times for a gooey-er cake and the longer times for a more set cake.
Bake in preheated oven until the sides and top are set, with a few cracks and centre jiggles slightly when the dish is gently shaken, 20–25 minutes if using ametal pan or 25–30 minutes if using a glass or ceramic baking dish. Remove from oven and let cool 10-15 minutes before serving.
Just before serving, sprinkle with icing sugar. Spoon out portions of the cake (the center should still be a bit gooey) and serve with a scoop of ice cream alongside if desired.
Notes
Note 1: To get 2 1/2 eggs, beat together 3 eggs, then remove and discard about 1 1/2 Tablespoons of the egg.