Rating: 4.5 stars 4.6
185 Ratings
  • 5 star values: 134
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2

Break into these individual chocolate cakes to find a lusciously melted soft chocolate center inside.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Centers:
Cakes:

Directions

Instructions Checklist
  • To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.

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  • Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.

  • Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.

  • To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.

  • In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.

  • Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

Nutrition Facts

424 calories; protein 4.9g; carbohydrates 31.8g; fat 33g; cholesterol 178.8mg; sodium 29.7mg. Full Nutrition
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