Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

For the cakes
For the caramel sauce, optional

Directions

For the cakes:

Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.

Just before serving, preheat the oven to 400 degrees F.

Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.

For the caramel sauce:

Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Petite Pain au Chocolat

Croissants and Pain au Chocolat

Recipe courtesy of Jacques Torres

Souffle au Chocolat et au Grand Marnier

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pot au Chocolat with Fleur de Sel

Recipe courtesy of Nadia G|Nadia G

Chocolate Mousse: Mousse au Chocolat

Chocolate and Macaroon Charlotte: St. Emilion au Chocolat

Croissants, Pain au Chocolat, Pain Raisin and Danish

Recipe courtesy of Jacques Torres

Petits Fondants au Chocolat (Little Chocolate Mousse Cakes)

Recipe courtesy of Nick Malgieri

Browse Reviews By Keyword