Warm Chocolate Cake

Total Time:
47 min
Prep:
40 min
Cook:
7 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 cup butter, plus a little extra for the molds
  • 8 ounces bittersweet imported chocolate
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 4 teaspoons all-purpose flour, for dusting
  • 6 teaspoons finely ground ginger bread
  • Whipped cream
Directions
  • In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.

  • Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.

  • Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.

  • Preheat oven to 450 degrees F.

  • Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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