They're like lava cakes...BUT WITH MORE LAVA! It's just a lot of gooey chocolatey goodness. Like...to the point where you HAVE to serve them in their ramekins because they're too gooey to plate. You just dig in. Which sounds like heaven to me!
Here's what a "good" wife I am:
I made these.I ate 3 within the first day of making them.
I wanted to eat the last one...but I decided to inform Michael that I made them and give him the opportunity to have one. He said we could share the last one and eat it together.
Summary--my husband is much nicer than I am.
They're perfect. They're the best amount of chocolatey, and the melting chocolate centers are everything. Definitely one of my favorites. And, whether you're going on a first date or begrudgingly sharing with your husband, I suggest you make them.
Melting Chocolate Cakes
- 4 oz. semisweet chocolate chips (or chopped up chocolate bar)
- 1/2 cup (or 8 tbsp. or 1 stick) unsalted butter
- 4 eggs
- 1/4 cup granulated sugar
- 1/4 cup all purpose flour
- Optional-powdered sugar and/or ice cream, to top
- Preheat oven to 375F degrees and prepare 4 six ounce ramekins/souffle dishes by coating with nonstick cooking spray and placing on a baking sheet.
- Melt chocolate and butter in the microwave in 30 second increments, stirring after each time. Once smooth and fully melted, let cool for 5 minutes.
- Meanwhile, whisk together 2 eggs with the sugar.
- Whisk in flour.
- Add in remaining 2 eggs and the chocolate mixture and whisk until fully combined.
- Evenly pour into each of the ramekins (they should be a little more the 3/4 of the way full).
- Bake 10-20 minutes, until just set (the centers should still be liquid).
- Dust with powdered sugar (or place a scoop of ice cream on top) and serve warm!
- Store leftovers, covered, in the refrigerator for up to 3 days. Microwave to reheat just until the centers are warm enough to have liquefied.
...I want another one.