By: Nina Gerzema
Ingredients:
½ cup unsalted butter, plus more for buttering molds
4 ounces bittersweet or semisweet chocolate, chopped into small pieces
4 large eggs
¼ cup sugar
2 tsps flour, plus more for dusting molds
Directions:
- Put butter in medium bowl and melt in microwave. Add chocolate to hot butter and stir until melted
- Crack 2 eggs into a bowl, add 2 more yolks (no egg whites). Add sugar, whisk until light and thick (about 1 minute). Add egg mixture and 2 tsps flour to melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds. Tap out excess flour. Divide batter evenly (you can refrigerate up to 3 hours; just bring back to room temperature before baking.
- When you’re ready to bake, heat oven to 450º. Bake for 7 to 9 minutes. Better underbaked than overbaked. Put molds on rimmed baking sheet and bake until cakes have puffed up a bit, the tops are barely set and a little wobbly when shaken. Let it sit for 1 minute.
- Put a plate on top of ramekin and flip over cake onto the plate. Let it sit for 10 seconds and lift up ramekin. Serve immediately.
I hope you all love this lovely dessert! This is one of my mom’s favorite desserts (and she’s not a dessert person). It’s great served with coffee or vanilla bean ice cream and a lot of whipped cream, preferably freshly whipped! I hope you enjoy!
Here is the link to the actual recipe.
https://cooking.nytimes.com/recipes/1014719-molten-chocolate-cake
