Prep 20 mins
Cook 7 mins
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
- In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
- While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric mixer until light and thick.
- Beat together the melted chocolate and butter, it should be quite warm.
- Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
- Butter 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).
- Divide the batter evenly between the ramekins.
- At 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.
- Heat the oven to 450.
- Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
- Invert each ramekin onto a plate and let it sit for about 10 seconds.
- Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
- Serve immediately.
- OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
- Can also serve with a dollop of lightly sweetened whipped cream.
This recipe is wonderful, it actually is one of Chef Jean-Georges Vongerichten's of france's fame recipes. So easy.
Wonderful! Made exactly as stated and served with strawberries and whipped cream. Very simple, yet impressive. Thanks!
This is a direct quote from my 6-year-old daughter regarding this recipe, "Oooooohhhhh baby, a real keeper!". :-) This was so easy to put together, and quite delicious. Next time, I might cook it slightly longer...the bottoms weren't set when I turned them out on to the plates. This didn't detract at all from the flavor, just the appearance.