Prep 30 mins
Cook 8 mins
A delicious and fun recipe that can be made up to a week prior to the actual baking of them (great for a dinner party). I will say that my first attempt was a failure, but my second attempt turned out beautifully. Lots of fun for a busy get-together to make 'ahead of time'. Serve with a scoop of vanilla ice cream you have your cake & ice cream with a wonderful chocolate syrup! This is a recipe that I got from a PBS television program (but I cannot remember what the name of the show was). Enjoy.
- Heat oven to 425*F.
- Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
- With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
- Add the cake flour and combine.
- Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
- Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
- Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!
I halved the recipe, and they turned out onto the plate nicely. There was a nice edge, but the inside was really liquidy. I thought it might need a few more minutes so put the rest back in the oven for 2 minutes. I put them in the fridge for tomorrow. Thanks for a nice chocolaty dessert!
No stars at this time. I made a half batch, and learned that this recipe requires trial and error before planning on offering to company. I baked 3 in pyrex custard cups for 6 minutes, and let rest for 2 minutes. I unmolded one an got a fabulous chocolate frosting. So I put 1 of the cups back for 1 1/2 minutes, rested, and unmolded for a little progress. Then I put the 3rd back in the oven to get up to 8 minutes, rested it, and unmolded it for a little more progress. I put my 4th cup in the oven and baked for 9 minutes 10 seconds, and let it rest 2 minutes. More cake had formed around the edges, but the cake would not come out of the cup in one swoop. Another day, I will try with longer baking time. Any suggestions? Made for Please Review My Recipe.
Fantastic. You have a great dessert done in 8 minutes.