Recipe by From the 'Burg
These little cakes are to die for! I first made them for my husbands' boss' Christmas Party. Makes 12 so it is a great desert for a crowd. I have been asked almost weekly to make this for my family = no special occasion needed! I have found that the batter is much better when it is allowed to chill overnight is a sealed container. Garnish with raspberry sauce and fresh raspberries or white chocolate ganache or satin chocolate mint sauce, the possibilities are endless.
Top Review by Chef Islandsurf
This recipe was so easy to make. Such a simple yet elegant dessert. I made a batch earlier and immediately put them in the oven and cooked it for the appropriate time and they came out pretty wet than I preffered. The next batch I made and refrigerated them and cooked them for 5 minutes longer and they came out great. Done all around but still oozing out from the center.
- 8 ounces butter
- 6 tablespoons butter
- 10 ounces bittersweet chocolate
- 6 egg yolks
- 6 eggs
- 3 cups powdered sugar
- 1 cup flour
Directions See How It's Made
- Melt the chocolate and butter together.
- Cool slightly.
- In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
- Whisk this into the chocolate mixture then whisk in the flour.
- Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
- Bake in a preheated 450°F oven for approximately 10 minutes.
- Serve in the ramekin or I invert on a plate and garnish.
- Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.