Prep 10 mins
Cook 7 mins
Made this recipe in a baking class years ago. It's so sinful. When you take your first bite, the liquid center oozes out and makes its own sauce. I serve this with a strawberry coulis and a dab of creme fraiche.
- 177.44 ml butter
- 170.09 g bittersweet chocolate
- 3 eggs
- 3 egg yolks
- 78.07 ml sugar, plus
- 9.85 ml sugar
- 14.78 ml all-purpose flour
- Preheat oven to 450 Fahrenheit.
- Butter and flour six four ounce ramekins.
- Over a double boiler melt the butter and chocolate together.
- Beat the eggs, egg yolks and sugar, until light colored and thick.
- Whisk the chocolate mixture into the egg/sugar mixture, and then whisk in the flour, until just combined.
- Divide the batter between the ramekins, and bake for 6 or 7 minuntes.
- Invert onto a serving plate, top with whatever garnishes you like.
- Seve Immediately.
This truly came out fantastic. I needed twelve portions for a dinner party, when looking at the recipe and quantities, I thought doubling the recipe would be way too much, so I did 1.5 times the ingredients and out of that quantity is was able to make 14 beautiful 1/3C ramekins. That is plenty big because this is a really rich dessert. Due to the quantity I baked them for 7 min. I did line the bottom of the cups with parchment paper. They came out really easy. Delicious.
Oh wow! This is unbelievably good, and easy to make besides. The sauce comes out just right: thick and chocolatey and totally out of this world. I used chocolate with 48% cocoa, and it worked beautifully. I had a little bit of trouble getting some of the cakes to come out of the ramekins intact, so next time I'm going to try lining the bottom with baking paper.
an elegant dessert for guests, i served this with fresh raspberries and whipped cream. my guests were oohing and aahing. i am only sorry that they were all eaten before i could take a photo.