Warm Chocolate Cakes
recipe from Entertaining Simply
These are delicious served warm with vanilla bean ice cream.
Serves 8
1 1/2 sticks (3/4 cup)
9 ounces bittersweet chocolate
3 eggs
3 egg yolks
1/3 cup sugar
2 teaspoons vanilla
1/4 teaspoon kosher or sea salt
3 tablespoons all-purpose
Butter generously and flour 8 (6 ounce) ramekins (small souffle dishes).
Melt butter and chocolate in a double boiler over low heat. Whisk until smooth. Beat eggs with egg yolks, sugar, vanilla and salt with an electric mixer at high speed, until thick and pale yellow in color. Fold egg mixture into the chocolate mixture. Stir in flour/ Pour or spoon batter into prepared ramekins.
Refrigerate batter-filled ramekins for up to several hours, if desired. Bring back to room temperature before baking.
Place cakes in oven on a cookie sheet and bake at 425˚ for 9 to 12 minutes, until the sides are set but centers is still very loose. Take out of oven and let cakes rest for 1 minute. Cover each cake with an inverted plate and carefully turn over. Let sit for just a few seconds and then pull ramekin off. Serve immediately.
Thank you to the R. Family for making this recipe. It is a new favorite for me!
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4 comments:
Oh My Gosh.... These look sooo delicious!!! I have been meaning to get ramekins. I will definitely have to get some to try this!!!
These looks divine! I think I'm going to give these a try while I'm cooking a Valentine's Day dinner for my sweetie :)
Marisol and Megan,
Thanks for the awesome comments. I will be adding to this recipe soon with a yummy strawberry sorbet... if I can get my hands on decent strawberries. Thanks for the love, Kate
There is good reason why these are so popular. I love them. I would have to say that they were one of the best chocolate desserts I have ever had.
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