4 squares semi-sweet baking chocolate, recommended: Baker's
1/2 c butter (1 stick)
1 c powdered sugar, sifted
2 eggs
2 egg yolks
6 T flour
Preheat oven to 425°. Butter 4 ramekins or individual souffle dishes and place on a baking sheet.
In large bowl, microwave butter and chocolate one minute, or until butter is melted. Whisk until chocolate is completely melted and no lumps remain. Stir in sugar, whisk in eggs and egg yolks. Add flour and mix well. Divide batter between prepared dishes.
Bake 11-14 minutes or until sides are set but center is still soft (but not shiny). Remove from oven and let stand one minute. Carefully run knife around cake edge to loosen. Place dessert plate on top of ramekin and quickly invert cakes onto plates. Dust with additional powdered sugar and whipped cream if desired. Serve immediately. Serves 4.
Chef's Note: These were incredibly easy to make and amazingly good. The batter contains so much chocolate and so little flour that the centers are like hot fudge, not at all like uncooked cake batter. Wow.
I bet these homemade ones are TEN times better than the store-bought ones we tried during one of our LOST viewing parties. If I had all the ingredients in my pantry, I'd totally be trying this right now!
ReplyDeleteThey are a-maz-ing! I made them a second time and I think I overcooked them a couple of minutes. It's delicate balance of cooked versus un-cooked batter to get the centers just right.
ReplyDeleteNest time, I will begin to check the edges for doneness at 11 minutes. The tops should still be soft and doughy but not shiny.