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- 2 tablespoons butter
- 8 ounces bittersweet chocolate, coarsely chopped
- 3/4 cup butter
- 3 eggs
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon all-purpose flour
- Powdered sugar
- Unsweetened cocoa powder
1. Preheat oven to 425 degrees F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
4. Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.
- Servings Per Recipe 6,
- cal. (kcal) 544,
- Fat, total (g) 45,
- chol. (mg) 282,
- sat. fat (g) 27,
- carb. (g) 36,
- fiber (g) 4,
- pro. (g) 7,
- vit. A (IU) 1069,
- vit. C (mg) 2,
- sodium (mg) 233,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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