MOLTEN CHOCOLATE CAKE WITH CANDIED WALNUTS

By SAEGERMA

Ingredients

• 6 OZ SEMI-SWEET CHOCOLATE
• 2 OZ BITTERSWEET CHOCOLATE
• 3/4 CUP UNSALTED BUTTER 3 EGG YOLKS
• 3 WHOLE EGGS
• 3/4 CUP SUGAR
• 3/4 CUP FLOUR

Details

Servings 8

Preparation

Step 1

BUTTER 8 6OZ RAMEKINS AND DUST WITH FLOUR IN A BOWL OVER DOUBLE BOILER MELT BUTTER AND CHOCOLATE SET ASIDE AND LET COOL MIX EGGS AND SUGAR UNTIL PALE YELLOW BATTER HOLDS SHAPE AND FORMS A RIBBON ON BEATERS BLEND FLOUR INTO EGG-SUGAR MIXTURE AND BEAT FOR 3 MIN ADD CHOCOLATE MIXTURE BEING CAREFUL TO INCORPORATE EVERYTHING MIX FOR 2 MORE MIN POUR ABOUT 6 OZ BATTER INTO EACH RAMEKIN AND REFRIGERATE FOR 1 HR IN PREHEATED 475 OVEN BAKE RAMEKINS ON A COOKIE SHEET FOR 10-12 MIN OR UNTIL PUFFED UP AND DON'T JIGGLE WHEN MOVED SERTVE WARM WITH WHIPPED CREAM