|The centers of these cakes are still gooey, providing built-in chocolate sauce for your ice cream.|
The Good Housekeeping Cookbook has been my Kitchen Bible since Brianne first introduced me to this recipe eons ago. I haven't tried anything from this book that I haven't liked, but these little chocolate cakes are my absolute favorite.
Molten Chocolate Cakes
4 ounces semisweet chocolate, chopped1/2 cup butter or margarine (1 stick), cut into pieces1/4 cup heavy or whipping cream1/2 teaspoon vanilla extract1/4 cup all purpose flour1/4 cup sugar2 large eggs2 large egg yolks1. Preheat oven to 400 degrees. Grease eight 6 ounce custard cups. Dust with sugar.2. In heavy 3-quart sauce pan, combine chocolate, butter and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth. Remove from heat. Add vanilla; with wire whisk, stir in flour just until mixture is smooth.3. In medium bowl, with mixer at high speed, beat sugar, eggs, and yolks until thich and lemon-colored, about 10 minutes. Fold egg mixure, one third at a time, into chocolate mixture until blended.4. Divide batter evenly among prepared custard cups. Place cups in jelly-roll pan. Bake until the edges of the cakes are set, but the centers still jiggle. (8-9 minutes) Cool in pan 3 minutes. Run thin knife around cakes to loosen from sides of cups; invert onto desert plates. Serve immediately with ice cream/whipped cream.This recipe makes 8 individual cakes. Each serving is about 280 calories.
Who needs to buy pre-made dessert when you can whip these up at home in less than a half hour? Seriously. They only LOOK like they take a lot of effort.
Dusting the custard cups with sugar is always messy. At least when I'm the one doing it. So to spare myself some cleaning, I sift a little powdered sugar over the tops of the cakes before serving. It's just as pretty with none of the mess.