Friday, May 20, 2011

Chocolate cakes with liquid centers

Simple, delicious, rich. Quick yet impressive. Chocolate. One of my favorites.

Chocolate cakes with liquid centers
1/2 cup butter
4 (1 oz) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 tsp white flour

Preheat oven to 450 F. Butter and flour 4 4oz ramekins or custard cups.
Melt butter and chocolate in double boiler until chocolate is almost completely melted.
Beat eggs, yolks and sugar until light colored and thick.
Beat together butter and chocolate mixtures by pouring chocolate mixture into egg mixture while beating. Qucikly mix in flour just until combined.
Divide batter between molds and bake at 450 for 6-7 minutes. The centers will still be soft. Invert onto serving plates, let sit 15 minutes, then unmold. Serve immediately with fresh whipped cream.

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