Warm Bittersweet Chocolate Cakes

Makes four 4-oz. cakes

  • 4 oz. dark sweet chocolate, chopped fine
  • ¼ lb. unsalted butter
  • 2 each eggs
  • 2 each egg yolks
  • ¼ cup sugar
  • ¼ cup all-purpose flour
  •  Melt chocolate and butter over double boiler.
  1. In separate bowl, whip eggs, yolks and sugar rapidly until sugar dissolves, becomes very thick, and pale yellow.
  2. Sift flour into eggs and sugar, whisk to combine.
  3. Add warm chocolate and butter, whisk until smooth.
  4. Divide the batter equally into four ½ cup ramekins or custard cups that have been coated with vegetable spray or rubbed with butter. Place cups on baking sheet.
  5. Bake about 12 minutes at 350 degrees Fahrenheit. Remove from oven when still slightly liquid in center, a spot about the size of a quarter in the center should still look wet.
  6. Let cool for 2 minutes, unmold onto plate, dust with cocoa powder or 10X
  7. Serve immediately with ice cream, fresh fruit, mint, etc. Enjoy!
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