Ingredients for Soft Centered Warm Chocolate Cakes
- Bittersweet Chocolate
- 4 tablespoons (57g) unsalted butter
- Eggs
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- Vanilla Ice Cream
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How to Make Soft Centered Warm Chocolate Cakes
- Butter 8 (1-cup / 250-ml) ramekins. Freeze for 5 minutes, then butter again. Sprinkle with flour, tapping out excess.
- Melt 6 ounces (170g) of chopped bittersweet chocolate and 4 tablespoons (57g) of unsalted butter in a heatproof bowl set over a pan of simmering water. Stir until smooth (5-8 minutes). Set aside to cool.
- In a separate bowl, whisk 4 large egg yolks with 1/2 cup (100g) granulated sugar until thick and pale (3-5 minutes).
- Gently fold the cooled chocolate mixture into the egg yolk mixture, then stir in 1/4 cup (30g) all-purpose flour.
- In a clean bowl, beat 4 large egg whites with the remaining 1/2 cup (100g) granulated sugar until stiff, glossy peaks form (about 2 minutes).
- Gently fold the meringue into the chocolate batter until just combined.
- Fill the prepared ramekins to the rim. Smooth the tops with a spatula and run your thumb around the edges to release the batter from the sides.
- Cover and refrigerate for at least 8 hours, or preferably overnight.
- Preheat oven to 400°F (200°C). Place ramekins on a baking sheet.
- Bake for 8-9 minutes, or until puffed and set on the edges but still soft in the center.
- Let cool in the ramekins for 10 minutes to allow them to slightly shrink.
- Run a knife around the edges and invert the cakes onto warmed plates.
- Serve immediately, topped with a dollop of ice cream, crème fraîche, or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
58g
Carbs
4g
