Prep 20 mins
Cook 12 mins
These luscious cakes can be assembled hours ahead of when you need them. When you're ready to go, just pop the cakes in the oven and bake away. Recipe: David Lebovitz *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*
- In a large bowl set over a saucepan of simmering water, melt the chocolate and the butter together until smooth.
- Remove from heat and whisk in 2 tablespoons of sugar and the egg yolks.
- Butter six 6-ounce custard cups or ramekins to use as cake molds.
- Sprinkle the insides with sugar and tap out any excess.
- Adjust the oven rack to the center of the oven and preheat to 400 degrees.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they are frothy.
- Increase the speed and whip until the egg whites start to form soft, wet peaks.
- Whip in the remaining 2 tablespoons sugar and beat just until the whites form shiny, droopy peaks.
- Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate batter.
- Divide the batter into the prepared cake molds, set them on a baking sheet and bake for 12 minutes, until they feel just slightly baked in the center.
- Remove from oven and let stand for a moment before unmolding onto serving plates.
- serve these with something simple, such as coffee ice cream or a flavored creme anglaise.
The taste was great however it was not a cake at all. I made 24 of them and baked them in two seperate ovens - so the problem wasn't the oven. It was basically sweet melted chocolate even when I baked it for more than 12 minutes.
Wow. These are just fabulous. The instructions are very well written and easy to follow. The cakes..... my goodness, they are DELICIOUS! Very rich! I served them with your chocolate sauce, and a few glazed strawberries on the side :) Thanks for this recipe. Its in the perm. file for sure!!!