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Ingredients
- 8 1-ounce squares semisweet chocolate, chopped, or 1 cup semisweet chocolate chips (the restaurant uses Valrhona)
- 1 cup (2 sticks) of butter
- 5 egg yolks
- 4 whole eggs
- 3/4 cup sugar
- 1/3 cup all-purpose flour
Details
Servings 6
Preparation
Step 1
Preheat oven to 375°F. Lightly buttered sides of 6 individual (3/4 cup) ramekins. Lightly coat was sugar, then shake out excess.
Melt chocolate and butter in top of a double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
Beat egg yolks and the whole eggs together in a large bowl. Add sugar and beat about 2 minutes, until thick and light. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes, or until sides of cakes are set and middle is still soft. Do not overbake.
Using a small knife, cut around sides of cake to loosen. Invert onto plates and serve with your favorite ice cream. The restaurant uses different ice creams like Strawberry, house-made White Coffee Ice Cream, Cappuccino Anglaise, White Chocolate etc.
Cooks Note: you can also use muffin tin; recipe makes 12. Bake for 15 minutes, or until set and middle is still soft.
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