I found a recipe on NY Times for Warm, Soft Chocolate Cake. I didn't have all the right ingredients, so I improvised a little and it worked out perfectly! The link is for the original recipe, below is my version.
Ingredients
- 1/2 C unsalted butter, plus more to butter the molds
- 4 oz Milk Chocolate
- 2 Eggs
- 2 Egg yolks
- 2 t flour, plus more for dusting
Preparation
In a small saucepan over low to medium low heat, melt butter and chocolate together, stirring regularly to avoid burning. While the butter and chocolate are warming, beat the eggs and egg yolks together until light and fluffy. Once the butter and chocolate are completely melted and combined, remove from heat. Very slowly incorporate the eggs mixture to avoid making scrambled eggs. Add the flour until just combined. Pour mixture into four 4oz prepared (buttered and floured) ramekins or custard cups.
You can cover and refrigerate these until you are ready for them. If you do refrigerate them, bring them to room temperature before baking.
Preheat the oven to 450 degrees. Bake the cakes on another dish (I put mine in a larger baking dish) for about 10 minutes. I kept my cakes in their ramekins for serving and topped them with fresh whipped cream. Very yummy and elegant dessert with little effort!
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