INGREDIENTS
- 1 cup cannabutter, plus more for buttering the ramekins
- 1 cup bittersweet or semisweet chocolate, chopped
- 2 full eggs plus 2 egg yolks
- ½ cup granulated sugar
- 2 teaspoons flour, plus more for dusting the ramekins
DIRECTIONS
- Preheat your oven to 450˚F.
- Place the butter in a bowl and microwave to melt. Add the chocolate to the hot butter and stir until the chocolate melts.
- In a medium bowl, combine the two eggs, two additional yolks, sugar, and your cannabis tincture and beat until light and thick, about one minute. Add the egg mixture and the flour to the melted chocolate and beat until fully incorporated.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to three hours if you’d like; just bring them back to room temperature before baking.)
- Place the ramekins on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set, about 7–9 minutes. The cakes should still jiggle slightly when shaken. Remove from the oven and allow to rest for one more minute.
- Put a plate on top of the ramekin and (using a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin.
- Enjoy immediately.
