- 6
Ingredients
- 2 2
- tablespoons butter
- 8 8
- ounces bittersweet chocolate, coarsely chopped
- 3/4 3/4
- cup butter
- 3 3
- eggs
- 3 3
- egg yolks
- 1/3 1/3
- cup granulated sugar
- 1 1
- teaspoon vanilla
- 1 1
- tablespoon all-purpose flour
- Powdered sugar
- Unsweetened cocoa powder
Preparation
Step 1
1. Preheat oven to 425F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
4. Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.