Warm Soft Chocolate Cakes

"Like a molten chocolate souffle cake. Baked in heart-shaped ramekins, it makes a lovely and easy do-ahead dessert for Valentine's Day! Source: Li of Fine Cooking"
 
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photo by Tracy K photo by Tracy K
photo by Tracy K
Ready In:
27mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
  • While that's heating, beat together the eggs, egg 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.
  • Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
  • Butter and lightly flour four 4-ounce ramekins (note: you can use cocoa powder in place of the flour for dusting to avoid white flour residue on your finished cakes).
  • Divide the batter evenly between the ramekins.
  • At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours, but be sure to bring them to room temp before baking.
  • Heat the oven to 450.
  • Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
  • Invert each ramekin onto a plate and let it sit for about 10 seconds.
  • Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
  • Serve immediately.
  • OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
  • Can also serve with a dollop of lightly sweetened whipped cream.

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Reviews

  1. This recipe is wonderful, it actually is one of Chef Jean-Georges Vongerichten's of france's fame recipes. So easy.
     
  2. Wonderful! Made exactly as stated and served with strawberries and whipped cream. Very simple, yet impressive. Thanks!
     
  3. This is a direct quote from my 6-year-old daughter regarding this recipe, "Oooooohhhhh baby, a real keeper!". :-) This was so easy to put together, and quite delicious. Next time, I might cook it slightly longer...the bottoms weren't set when I turned them out on to the plates. This didn't detract at all from the flavor, just the appearance.
     
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RECIPE SUBMITTED BY

I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch! I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!
 
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