These are such fun to make and easy to do, a beautiful
dessert to serve after a gourmet dinner or anytime.
Total Time: 50 min
Prep: 40 min
Cook: 10 min
8 ounces Baker's bittersweet chocolate coarsely chopped
1/2 cup plus 2 tablespoons unsalted butter
3 egg yolks
1-1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup all purpose flour
8 (1/2 cup) ramekins (custard cups)
butter for ramekins
3/4 cup heavy cream, whipped to soft peaks
8 maraschino cherries with stems for garnish
8 fresh mint sprigs for garnish
In a small saucepan over medium low heat melt bittersweet chocolate and
unsalted butter together stirring until
smooth; remove from heat and cool.
In a small mixing bowl combine eggs and yolks, powdered sugar and salt beating on high speed for
5 minutes or until starting to thicken; stir in cooled chocolate mixture. Sift flour over
the batter and fold in until well blended.
Spoon into ramekins. At this point, cakes can be covered, refrigerated and baked the next day if
desired, remove from refrigerator at least 2 hours before baking to
bring to room temperature.
Place cakes in oven and bake at 400 degrees F. for 8 to 10 minutes. Edges should be firm,
centers will be runny. Remove and let rest for 5 minutes. Loosen edges with a sharp knife and invert onto individual dessert
plates. Top with whipped or ice cream. Garnish
with maraschino cherries, mint sprigs and serve immediately.
Note: It is normal for the cake centers to collapse because they are soft from being under
recommendation: Cabernet Sauvignon; Merlot|