Here’s a great tasting little cake with a little bit of show. By timing them to come out right when you’re ready to serve, you get a mini-volcano of chocolate lava running out of the cake. It’s really, really, really hard to screw these up.
1 stick butter, plus more for preparing the ramekins
6 ounces bittersweet chocolate,chopped
2 large eggs
2 large egg yolks
¼ cup sugar
Pinch of salt
2 tablespoons flour, plus more for dusting
Preheat oven to 450°. Butter and flour four 6-ounce ramekins, tapping
Melt the stick of butter with the chocolate in the microwave or in a double boiler and whisk until smooth. In a medium bowl, beat the whole eggs with the egg yolks, sugar and salt with an electric mixer at high speed until pale and thickened.
Quickly fold the chocolate into the egg mixture along with the 2 tablespoons of flour until just incorporated. Spoon the batter into the ramekins.
Set the ramekins on a baking sheet and bake for 12 minutes, or until the sides of the cakes are firm but the centers are still soft.
Let the cakes cool for 1 minute. Run a knife around the edge of each cake, cover with an inverted dessert plate and turn it over. Let the cakes stand for a few seconds before unmolding, then serve.
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