Decadent Molten Chocolate Cake
Every year, my four best girlfriends and I get together and exchange Christmas gifts. Hard to admit, but we’ve been doing this for 20 years, since we graduated from high school, which for you math geniuses out there makes me...old. Anyhoo, festivities are being held at my place this year and I'm eager to whip up a good meal in the new kitchen. I'll be tackling one of my favourite recipes for dessert, a decadent molten chocolate cake. Its so good, I had to share with you. Word of warning: only make just enough servings, because you will be tempted to eat more than one (or two or three...)!
- 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups powdered sugar
- 1/2 cup all purpose flour
- Whipped Cream
- Preheat oven to 450°F.
- Butter six 3/4-cup ramekins.
- Microwave chopped chocolate and butter until melted. Cool slightly. Optional: Add a couple splashes of liqueur (Grand Marnier, Frangelico, Amaretto, to name a few).
- Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
- Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates or serve in dish.
- Serve w/ whipped cream. If you’re feeling especially sinful, serve with chocolate sauce on the side!