EnlargeCredit: Maxime Iattoni
MAKES 6 INDIVIDUAL CAKES
2 oz. semisweet chocolate, finely chopped 1 tbsp. dark rum 3 tbsp. heavy cream 8 tbsp. unsalted butter, plus more for greasing ¼ cup flour, plus more for dusting 6 oz. bittersweet chocolate ½ cup sugar 1 tsp. vanilla extract ¼ tsp. kosher salt 3 eggs Confectioners' sugar
1. Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; refrigerate until chilled.
2. Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set aside on a baking sheet. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool 10 minutes. In a large bowl, beat together sugar, vanilla, salt, and eggs with a hand mixer on medium-high speed until thick and pale, 3–4 minutes. Beat in melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 15 minutes. Let cool 2–3 minutes.
3. To serve, run a paring knife around edge of ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately.