Recipe courtesy of Dave Lieberman
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins.

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.

Cool just a few minutes and unmold each cake onto a plate.

My Private Notes

Add a Note
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

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Basic Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Sheet Cake

Recipe courtesy of Ree Drummond

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate-Zucchini Cake

Recipe courtesy of Food Network Kitchen

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Texas Sheet Cake with Chocolate Ganache

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