Warm Chocolate Bliss
This classic chocolate dessert is easier to make than you think. And while it may be a bit cliche for a romantic menu, no one can resist that oozing warm dark chocolate surrounded by a rich, souffle-like cake.
Molten Chocolate Souffle Cakes
- 4 sticks butter, plus 2 tablespoons for the ramekins
- Cocoa powder for dusting the ramekins
- 16 ounces bittersweet chocolate
- 8 eggs
- 8 egg yolks
- 1 cup sugar
- 8 teaspoons flour
- Twelve 4-ounce ramekins
Butter the ramekins. Coat completely with a light layer of cocoa powder. Reserve.
Preheat oven to 450 degrees F.
Place the chocolate and butter in a double boiler over a simmer and melt to combine.
Meanwhile beat together the eggs, yolks and sugar until light and thick.
Beat together the chocolate and butter and pour in the egg mixture slowly, beating as you go.
Then mix in the flour until smooth.
Pour the batter into the ramekins and bake on a tray in a 450 degree oven for 9 to 12 minutes. Cook time will depend on the shape of your ramekins and the actual temperature of your oven. Sometimes it’s best to make a batch of one ramekin to use as a test to gauge cooking time, then bake off the rest.
The center will still be soft but the sides will be set. Invert each mold onto a plate and remove mold. Serve with vanilla ice cream or creme anglaise.
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