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Warm Chocolate Cakes with Whipped Cream

Warm Chocolate Cakes with Whipped Cream


Ingredients

  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced
  • 6 tablespoons all purpose flour

Recipe Preparation

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.

  • Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.

Reviews Section

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