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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Meanwhile, coat 4 muffin cups with a thick layer of butter and sprinkle with flour; set aside.

  • 2 tsp butter, unsalted
  • 1 tsp all-purpose flour

• STEP 3

  Fill a small saucepan about halfway with hot water (from the tap); cover and bring to a simmer over medium-high heat.

• STEP 4

  While the water heats up, use a strainer to sift powdered sugar into a small bowl. Add flour and salt, then stir to combine.

  • ½ cup powdered sugar
  • ¼ cup all-purpose flour
  • ⅛ tsp salt

• STEP 5

  Uncover the pan and place a small, heat-proof, bowl over the simmering water, allowing it to sit on the rim. Add chocolate and butter to the bowl; using a silicone spatula, stir continuously, until melted. Remove from the heat.

  • ⅔ cup dark chocolate chips
  • ½ cup butter, unsalted

• STEP 6

  Place eggs and vanilla in a medium bowl; whisk to combine.

  • 4 eggs
  • ½ tsp vanilla extract

• STEP 7

  Add flour mixture and melted chocolate to the bowl with the egg; whisk until smooth and combined. Divide batter between the prepared muffin cups.

• STEP 8

  Place cakes in the oven and bake until the sides appear solid and firm (the centers will still be soft), 8-10 minutes. Remove from oven and set aside to cool slightly, about 5 minutes.

• STEP 9

  Meanwhile, wash, dry, trim, and halve strawberries.

  • 1 (16 oz) pkg strawberries

• STEP 10

  Use a knife to carefully remove cakes from the muffin cups and divide between plates. Serve with strawberries on the side and enjoy!