Ingredients:

  • 115g unsalted butter, cubed
  • 100g dark chocolate (minimum 60% cocoa), chopped
  • 2 large eggs, room temperature
  • 50g granulated sugar
  • 15g Dutch-processed cocoa powder
  • 2g espresso powder
  • 1g fine sea salt
  • 60ml heavy whipping cream
  • 50g semi-sweet chocolate chips
  • 5ml pure vanilla extract
  • 1g flaky Maldon salt

Instructions:

  1. Place the butter and the cake chocolate in a microwave-safe bowl. Heat in 20-second bursts until glossy and smooth.
  2. In a separate bowl, vigorously whisk the eggs and sugar for 60 seconds until the mixture is pale and has doubled in volume.
  3. Preheat a 6-inch or 8-inch cast iron skillet over medium-low heat on the stovetop.
  4. Fold the melted chocolate mixture and espresso powder into the egg mixture, then gently fold in the cocoa powder.
  5. Pour the batter into the warm skillet. Cook for 6–8 minutes until the edges are set and a crust forms, but the center remains slightly wobbly.
  6. While the cake sets, bring the heavy cream to a simmer. Remove from heat, add semi-sweet chocolate chips, and let sit for 1 minute.
  7. Whisk the sauce from the center outward until a dark, mahogany-colored emulsion forms. Stir in vanilla extract.
  8. Pour the warm chocolate sauce over the skillet cake and finish with a pinch of flaky salt.