Chocolate Cakes with Liquid Centers

4.6
(374)

Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.

35
35
35
35
Servings:
4
Yield:
4 servings

Ingredients

  • ½ cup butter

  • 4 (1 ounce) squares bittersweet chocolate

  • 2 eggs

  • 2 egg yolks

  • ¼ cup white sugar

  • 2 teaspoons all-purpose flour

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.

  2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.

  3. Beat the eggs, egg yolks and sugar together until light colored and thick.

  4. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.

  5. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Nutrition Facts (per serving)

475 Calories
37g Fat
30g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 475
% Daily Value *
Total Fat 37g 48%
Saturated Fat 22g 110%
Cholesterol 258mg 86%
Sodium 204mg 9%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 25g
Protein 7g
Calcium 32mg 2%
Iron 1mg 5%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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