Ingredients
- 5 ounces semisweet chocolate
- 10 tablespoons unsalted butter
- 3 eggs
- 3 egg yolks
- 1 12 cups confectioners sugar", "12 cup flour", "4 12 ounces semisweet chocolate, chopped", "2 ounces unsweetened chocolate, chopped", "13 cup hot water", "14 cup light corn syrup", "34 teaspoon vanilla
Instructions
- For the Sauce: Melt the chocolate in a double boiler.
- Add remaining ingredients and whisk until smooth.
- You can make the sauce up to two days ahead of time and just cover it and chill until ready to use.
- Otherwise, just set aside.
- For the cakes: Preheat oven to 450.
- Butter 6 small souffle cups (3/4 c/ size).
- Stir the two chocolates and the butter over low heat until melted.
- Cool slightly.
- Whisk eggs and extra yolks in a bowl.
- Whisk in confect.
- sugar (I usually sift first),the melted chocolate and flour.
- Pour batter into souffle dishes.
- Bake until sides are set but center is still soft and gooey- about 11 minutes.
- Do not overbake!
- Run a small knife around edges to loosen and immediately turn out onto individual dessert plates.
- Spoon some of the warm sauce around the cake and add a dollop of vanilla ice cream.
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