Zutaten für Warm Chocolate Cakes
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Zubereitung von Warm Chocolate Cakes
- Preheat oven to 425°F (220°C).
- Butter and flour 6 (6-ounce) ramekins. Set aside.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 6 ounces of bittersweet chocolate and 6 tablespoons (3 ounces) of unsalted butter, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together 2 large eggs and 2 large egg yolks with ¾ cup granulated sugar until pale and fluffy (about 5 minutes using a stand mixer or 7-8 minutes by hand).
- Reduce mixer speed to low and gradually whisk in ½ cup all-purpose flour until just combined. Be careful not to overmix.
- Gently fold in the cooled chocolate and butter mixture until just incorporated.
- Divide the batter evenly among the prepared ramekins.
- Bake for 7-8 minutes, or until the edges are set and the center is still slightly soft.
- Let cool in the ramekins for 3-5 minutes.
- Run a thin knife or offset spatula around the edges of each cake.
- Carefully invert each cake onto a plate.
- Serve immediately with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
45g
Fat
80g
Carbs
6g
