Soft Centered Chocolate Cakes

 This makes a delightful dessert.  

Serves 4

Everyone has this recipe and some even come in a box. This is homemade and much, much better. Read on.

  • 8 tbsp unsalted butter, extra for ramekins
  • 2 tsp flour
  • 4 oz bittersweet chocolate (best you can afford)
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 4 tbsp chocolate liqueur

Preheat oven to 450 degrees.

Butter four ramekins (four oz. size). Lightly flour and tap out excess. Repeat.

In a metal bowl over a saucepan of simmering water (or double boiler, if you prefer), place the butter and chocolate and heat until it is almost completely melted.

In a electric mixer, beat the eggs, yolks, and sugar until light and thick. Add the liqueur. Add the melted chocolate and beat to combine. Quickly beat in the flour just until combined.

Divide batter among the four dishes. Place on a baking sheet and bake in the oven for about six-seven minutes.  At this time, the sides have set, but the center is soft. Invert each mold onto pretty plates and let stand for ten seconds.  Unmold by lifting one side of the mold.  The cake will fall out on the plate. Add a dollop of whipped cream that has been flavoured with chocolate flavouring or liqueur. Serve immediately.

Note: My husband’s daughter, Suzanne, claims that it can be made a day ahead, covered with saran wrap and put in the fridge. Next day, just bake it as you are eating your dinner. (It doesn’t get much fresher)





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