This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chocolate Decadence Cake II
Chocolate Decadence Cake III
Chocolate Hazelnut Teacake
Chocolate Roll I
Molten Chocolate Cakes With Sugar-Coated Raspberries
more »
Top Related Articles
Ten Tips for Great Holiday Cakes
Our 10 Best Chocolate Recipes
Sponge Cakes
Choosing Chocolate
Melted Chocolate Is a Sweet Garnish
Homemade Hot Chocolate
Chocolate Ganache
Slicing Cheesecakes and Layer Cakes
Decorating Cakes: Finishing Touches
Decorating Cakes: The Basics
Related Collections
Chocolate Cake
Cake Recipes
Chocolate
Desserts
Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chocolate Cakes with Liquid Centers

By: Russ Smith

"Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes."

Rate/Review | Read Reviews (257)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
Beat the eggs, egg yolks and sugar together until light colored and thick.
Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.