Melting Belgian Chocolate Cake

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READY IN: 23mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 450 degrees.
  • Butter 6 (6 oz) custard cups.
  • Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
  • Set cups on baking sheet.
  • In microwave safe bowl, combine chocolate and butter.
  • Microwave on medium 1-3 minutes or until almost melted.
  • Stir until smooth.
  • With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
  • Stir in chocolate mixture.
  • Stir in flour until thoroughly blended.
  • Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
  • In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
  • When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
  • Place on wire rack; cover loosely with foil.
  • Let stand 4 minutes.
  • With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
  • Serve immediately; pass whipped cream separately.
  • Store in refrigerator.
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