Warm, Soft Chocolate Cake

Name: Warm, Soft Chocolate Cake
Ingredients: 1/2 c. (1 stick) butter (plus some for buttering the molds); 4 sq. (4 oz.) bittersweet chocolate (preferably Valrhonal); 2 eggs; 2 egg yolks; 1/4 c. sugar; 2 tsp. flour (plus more for dusting the molds)

6 ingredients

2 steps

Ingredients

1/2 c. (1 stick) butter (plus some for buttering the molds)
4 sq. (4 oz.) bittersweet chocolate (preferably Valrhonal)
2 eggs
2 egg yolks
1/4 c. sugar
2 tsp. flour (plus more for dusting the molds)

Directions

1

In a double boiler set over simmering water, heat butter and chocolate until the chocolate is almost completely melted. Beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick. Beat together the chocolate mixture with the egg mixture a little at a time as not to scramble the eggs. Then quickly beat in flour, just to combine. Butter and lightly flour 4-ounce molds or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among
2

the ramekins (at this point you can refrigerate the desserts until you are ready to eat). Preheat oven at 450°. Bake the molds on a tray for 6 to 7 minutes. The center will be quite soft, but the sides will be set. Invert each ramekin onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner. The cake will fall out onto the plate. Serve immediately.