Warm Chocolate Melting Cake

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Mmmm. . . last summer Carrie and I tried a recipe that was in my Better Homes and Gardens Cookbook. It was good, but too long and complicated to ever make again.

Then I saw this recipe being made on “America’s Test Kitchen” -or something like that. Looked it up, tried it (actually, conned Carrie into making it) – easy peasy, we even made it again later that week! You should try it too! It’s delish.

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Warm Chocolate Melting Cake

8 ounces semisweet chocolate
1 cup (2 sticks) butter
7 eggs, divided use
6 tablespoons sugar
1/2 cup flour
Vanilla ice cream, for serving

Preheat oven to 375 degrees. Melt chocolate and butter; cool 10 minutes.

In separate bowl, mix 4 eggs with sugar. Whisk. Add flour and whisk. Add remaining 3 eggs. Add egg mixture to chocolate mixture. Pour in individual baking cups or ramekins.

Bake until just done, about 15-20 minutes (interior will be melting, not set).

Serve with vanilla ice cream.

Makes 8 servings. Approximate nutritional values per serving: 460 calories (64.7 percent calories from fat), 8 g protein, 35 g carbohydrate, 27 g sugar, 2 g dietary fiber, 35 g fat, 250 mg cholesterol, 60 mg sodium.

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