This recipe is exceptionally good and I was surprised at how easy it is. I made the batter while preparing dinner and then put them in the oven when we were done eating so that they would be fresh out of the oven for dessert. We had dinner guests last weekend and they loved it. I made a double recipe and three out of four of us had seconds. When you cut the cake with your fork, the inside is a rich molten chocolate. Need I say more? This recipe is adapted from Tasty Kitchen. Delicious with raspberries and homemade whipped cream.
Preheat oven to 425 degrees.
Spray 4 custard cups or ramekins with cooking spray and place on cookie sheet.
Microwave chocolate and butter in a large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted. I stirred and microwaved this longer. Remember, I made a double recipe so I used twice as much butter and chocolate.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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