Name was chosen by group of friends I once served this to. You should have heard the sounds at the table! Baking time has been fine-tuned to take different reviews into consideration.
- Ready In:
- 10 ounces butter
- 1 cup sugar
- 4 eggs
- 1 lb good-quality chocolate, melted (I use a Greek brand, mixing 1/2 lb milk chocolate with 1/2 lb bitter not unsweetened)
- 2 tablespoons liquor (I have tried many but especially like cognac, brandy and amaretto) or 2 tablespoons liqueur (I have tried many but especially like cognac, brandy and amaretto)
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- lightly whipped cream (unsweetened or just barely sweetened) or 1 scoop of softened vanilla ice cream
- 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!
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Have Mercy!! Anything this close to Heaven could not be rated less than 5 stars! This is truly a chocolate lovers fantasy come true! I used Amaretto and Ghiradelli Chocolate, following Evelyn's lead and combining a mixture of milk chocolate and bittersweet. This satisfied very chocolate urge for the next several weeks!! Thank you, Evelyn/Athens!!Reply
I this cake was wonderful. I baked it for 5 minutes longer than stated after reading some of the reviews. The outer edge was like a fudgy cake and the gooey chocolatey center was to die for. I served this with some barely sweetened whipped cream and fresh strawberries. Thanks for suggesting this recipe it really made the meal a memorable one.Reply
Very, very^100 good and this is a confirmed chocoholic speaking. Used 450 g. bitter chocolate only with 2/3 cup sugar and 2/3 cup flour, 6 eggs, 2 tblsp rum, only 8 tblsp of butter and 1/2 tsp of baking powder. I mixed your recipe up with another one and then realised my mistake when I did not see rum and baking powder in that one so added them and then went ahead with your instructions. except that I baked them in muffin cups (12 cups). I prepared the batter ahead of time (an excellently useful tip I must add) They baked for 17 minutes in all and the result was awesssssssssssome! I made this 2 days in a row for an after dinner dessert for close family served with vanilla ice-cream . And still have the same set of people clamouring for more. Thanks for another winner Ev. :) FayReply
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