Chocolate Cakes With Liquid Centers
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Butter and flour four 4 ounce ramekins or custard cups
3
In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted
4
Beat the eggs, egg yolks and sugar together until light colored and thick
5
Beat together the melted chocolate and butter
6
While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined
7
Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes
8
The centers of the cakes will still be quite soft
9
Invert cakes on serving plates and let sit for about 15 seconds, then unmold
10
Serve immediately with fresh whipped cream, if desired