1/1 Photo of Warm Soft Chocolate Cakes
Tracy K's Note:
Like a molten chocolate souffle cake. Baked in heart-shaped ramekins, it makes a lovely and easy do-ahead dessert for Valentine's Day! Source: Li of Fine Cooking
My Private Note
Units: US | Metric
- 1In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
- 2While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric mixer until light and thick.
- 3Beat together the melted chocolate and butter, it should be quite warm.
- 4Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
- 5Butter and lightly flour four 4-ounce ramekins (note: you can use cocoa powder in place of the flour for dusting to avoid white flour residue on your finished cakes).
- 6Divide the batter evenly between the ramekins.
- 7At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours, but be sure to bring them to room temp before baking.
- 8Heat the oven to 450.
- 9Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
- 10Invert each ramekin onto a plate and let it sit for about 10 seconds.
- 11Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
- 12Serve immediately.
- 13OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
- 14Can also serve with a dollop of lightly sweetened whipped cream.
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Nutritional Facts for Warm Soft Chocolate Cakes
Serving Size: 1 (103 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 317.9
- Calories from Fat 247
- Total Fat 27.5 g
- Saturated Fat 16.0 g
- Cholesterol 261.1 mg
- Sodium 41.8 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 0.0 g
- Sugars 12.7 g
- Protein 4.7 g