Anna DeGoede/The Hofstra Chronicle

This rich chocolate cake recipe is perfect for those in need of a delicious dessert to eat alone or with a friend. Double this recipe if you’re in need of a dessert for three or four friends, but use three eggs total instead of doubling the egg ingredients in the original recipe. To further customize, use a flavored chocolate bar instead of bittersweet chocolate or add your favorite extract – my family loves mint!

I recommend having ramekins or mugs that can safely go into the oven.

Ingredients:

3 ounces bittersweet chocolate, chopped (about ½ cup)

3 tablespoons butter, cubed

3 tablespoons granulated sugar

1 large egg

1 egg yolk

½ teaspoon vanilla extract

1/8 teaspoon kosher salt

2 tablespoons all-purpose flour

Butter and sugar for the ramekins

Instructions:

Preheat the oven to 425 degrees Fahrenheit. Grease the ramekins or mugs with butter, then dust the inside with some granulated sugar.

Combine the butter and chocolate in a heat-safe bowl. Set the bowl over a pot of simmering water and stir until the butter and chocolate are completely melted.

In a medium bowl, combine the egg, egg yolk, vanilla extract and salt. Whisk until combined, then whisk in flour.

Add the melted chocolate and butter to the egg mixture. Stir until combined.

Divide the batter equally into the ramekins.

Bake for 12-14 minutes, or until the edges of the cake are firm but the middle remains soft when gently pressed.

Remove the cake from the oven. Wait a few minutes before gently removing the cake from the ramekins.

Dust with powdered sugar (optional) and enjoy (not optional)!

Recipe adapted from NY Times Cooking.