One of my favorite desserts to prepare for my guests is the Warm Soft Chocolate Cake. The warm gooey center, not unlike chocolate molten lava, is so sinfully decadent. It’s very surprising how easy it is to prepare. It’s an impressive dessert too. The only trick lies in the timing. In my oven it takes exactly 8 minutes. It is great served with vanilla ice cream .
Warm Soft Chocolate Cake
8 tablespoon unsalted butter
2 teaspoon all-purpose flour
4 oz bittersweet chocolate
2 large eggs
2 egg yolks
¼ cup sugar
Preheat oven to 450°F. Butter and lightly flour 4 6-ounce molds, custard cups, ramekins, or similar containers. Tap out excess flour. Either in a double boiler or small saucepan, gently heat butter and chocolate together until chocolate is almost completely melted. In the meantime, beat eggs, yolks, and sugar together with a whisk or electric beater until light and thick.
Beat melted chocolate and butter together. While still warm, pour into egg mixture, and then quickly beat in flour until combined.
Divide batter among molds. (At this point you can refrigerate desserts for several hours, until ready to eat. Bring to room temperature before cooking.)
Bake molds on a baking sheet for 10 to 12 minutes; the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit about 10 seconds. Unmold by lifting up one corner of mold; cake will fall out onto plate. Serve with lightly sweetened whipped cream or vanilla ice cream.