This is a super recipe both for chocolate lovers and company. Take a read and you will see.
- 1 stick of butter (1/2 cup), more for the molds
- flour for dusting the molds
- 2- 2 1/2 tsp. flour
- 4 ounces bittersweet chocolate
- 1/4 cup Nanaimo Bar Liqueur (Forty Creek)
- 2 whole large eggs
- 2 large egg yolks
- 1/8 cup sugar
Butter really well 4-4 oz. ramekins or custard cups, dust with flour and repeat both the butter and flour. Tap to remove excess flour. Set aside.
Place the butter, chocolate and liqueur in a heat proof bowl set over a pot of simmering water and heat until the chocolate has melted stirring with a spatula to keep it silky smooth.
In your electric mixer beat together the eggs, yolks and sugar until light and very thick.
Add the melted chocolate mixture, beating to combine and quickly beat in the flour until just combined and divide evenly in the dishes.
Heat the oven to 450 degrees. Place the molds on a baking sheet and bake until the sides have set but the centers are still soft. This should take about 7-8 minutes.
Invert each mold onto a plate and let sit for 10 seconds. Unmold by lifting one corner of the mold and the cake should fall out onto the plate. Be sure to serve immediately with a generous dollop of whipped cream and a little drizzle of the liqueur.
Serve with a fresh, hot cup of coffee or……
Believe me, you will think you hear the angels singing.
This looks yummy but wonder if there is a substitute for Nanaimo Bar Liqueur (Forty Creek). I do not have access to this liqueur in the U.S. Substitutions? Thanks for your wonderful web site.
Pauline, you could try the Bailey’s salted caramel liqueur. It would be close. Just sayin’. Thanks for the nice words on the site. Also, try a 1/2 tsp. coconut flavouring with it.