Recipe courtesy of David Rosengarten
Total:
37 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees.

Butter and flour six 6-ounce custard cups.

Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.

Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.

Reduce the speed, and gradually mix in the flour.

Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.

Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.

Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).

Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.

IDEAS YOU'LL LOVE

Molten Chocolate Cake

Recipe courtesy of Food Network

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Chocolate Pound Cake

Recipe courtesy of Trisha Yearwood

German Chocolate Cake

Recipe courtesy of Food Network Kitchen

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking