Warm Chocolate Cakes
By: Kate Kaplan
Published: Sunday, January 17, 2010 - 6:47am

Ingredients




1 1/2 sticks (3/4 cup)
9 ounces bittersweet chocolate
3 eggs
3 egg yolks
 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).

inch Melt butter and chocolate  a double boiler over low heat. Whisk until smooth. Be
Refrigerate batter-filled ramekins for up to several hours, if desired. Bring back to room temperature before baking.

inch Place cakes  oven on a cookie sheet and bake at 425˚ for 9 to 12 minutes, until the sides are set but ce

Preparation

1 Butter generously and flour 8 (6 ounce) ramekins (small souffle dishes). 2 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. 3 Refrigerate batter-filled ramekins for up to several hours, if desired. Bring back to room temperature before baking. 4 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.

About


Warm Chocolate Cakes
recipe from Entertaining Simply
These are delicious served warm with vanilla bean ice cream. I have recently served these with a delicious and sweetly delicate strawberry sorbet.