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
6 (4 ounce) ramekins
Rimmed baking sheet
2 bowls (1 large microwave safe, 1 medium)
1 large liquid measuring cup
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.