Recipe courtesy of Allan Fisher
and
Michael Jacobs
Warm Chocolate Cake
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 447
- Total Fat
- 35
- Saturated Fat
- 21
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 5
- Cholesterol
- 214
- Sodium
- 43
- Total: 47 min
- Prep: 40 min
- Cook: 7 min
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.