Recipe by Sharlene~W
When you cut into these warm cakes, their molten center flows out. You can assemble these in advance. (Up to 24 hours ahead, refrigerate and pop them in the oven for 10 minutes. Up to 2 weeks ahead, freeze and pop them in the oven for 16 minutes.)
Top Review by luvmybge
These little cakes were wonderful. Thanks so much for posting the recipe. They popped easily out of the custard cups. I used chocolate chips instead of the baking squares. The chocolate just oozed nicely out of the cake. You chocolate lovers out there HAVE to try this.
- 4 semi-sweet chocolate baking squares, chopped
- 1⁄2 cup butter, cut into pieces
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 2 large eggs
- 2 large egg yolks
- whipped cream (optional) or vanilla ice cream (optional)
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Grease eight 6-ounce custard cups and dust with granulated sugar.
- In heavy 3-quart saucepan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth.
- Remove from heat.
- Add vanilla; with wire whisk, stir in flour just until mixture is smooth.
- In medium bowl,with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes.
- Fold egg mixture, one-third at a time, into chocolate mixture until blended.
- Divide batter evenly among prepared custard cups.
- Place cups in jelly-roll pan.
- Bake until edge of cake is set but center still jiggles, 8 to 9 minutes.
- Cool in pan on wire rack for 3 minutes.
- Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.
- Serve immediately with whipped cream or ice cream, if desired.