Vegetable oil spray
1 cup chocolate chips
8 T unsalted butter, cut into 4 pieces
½ C sugar
1 ½ t corn starch
3 large eggs
¼ c water
1 ½ t vanilla extract
¼ t salt
Equipment
6 (4 ounce) ramekins
Rimmed baking sheet
2 bowls (1 large microwave safe, 1 medium)
Rubber spatula
Whisk
1 large liquid measuring cup
Oven mitts
Cooling rack
Plastic wrap
Fork
Preheat oven to 275. Spray the ramekins and place on baking sheet
Melt the chocolate with butter in the microwave at 50% power for 4 minutes, stirring halfway. Stir until combined.
Combine sugar and cornstarch, add remaining ingredients, whisk to combine. Add to the chocolate until combined. Divide between ramekins
Bake 20-24 minutes until edges are set but centers still look wet.
Allow to cool 30 minutes at room temp and then refrigerate at least an hour and a half.
Serve with whipped cream.