Recipe courtesy of Ree Drummond
Episode: Us and Them
Save Recipe Print
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

My Private Notes

Add a Note
More from:

Valentine's Day

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Sheet Cake

Recipe courtesy of Ree Drummond

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Basic Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cakes

Recipe courtesy of Valerie Bertinelli

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories