lightly whipped cream (unsweetened or just barely sweetened) or 1 scoop of softened vanilla ice cream
Serving Size: 1 (127) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 439 g75 %
Total Fat 48.8 g75 %
Saturated Fat 29.9 g149 %
Cholesterol 145.6 mg
Sodium 256.9 mg
Dietary Fiber 7.9 g31 %
Sugars 20.6 g82 %
Protein 9.9 g
Preheat oven to 400 degrees F.
Have rack in bottom third of oven.
Generously butter a springform pan.
Beat butter with sugar for about 4-5 minutes with electric mixer.
Add eggs, alternately with flour, baking powder, chocolate and liquor and continue to beat until all ingredients are incorporated.
Pour into springform pan.
Bake 10 minutes, turn off heat, and leave in turned-off oven another 15 minutes.
Remove and let stand about 10-15 minutes before serving.
I cut into this with a serrated spatula.
It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
I serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
I have often made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes- it worked great!