- 8 - 1 oz Semisweet Chocolate Squares (or 1 c. Semisweet Chocolate Chips) - (use a good quality chocolate,
- 2 Sticks of Unsalted Butter (margarine simply does NOT work)
- 1 T. Kahlua (optional)
- 5 Egg Yolks
- 4 Whole Eggs
- 3/4 C. Sugar
- 1/3 c. Flour
Preheat the oven to 375F. Lightly butter 8 small ramekins & lightly coat with sugar or unsweetened baking cocoa.
Melt the chocolate and butter in a double boiler (set over simmering water), over low heat, stirring until smooth.
(Be sure to melt the chocolate over LOW heat or it will separate and take on a grainy texture.)
Remove pan from water, allow to cool 10 minutes. Add 1 T. Kahlua (if desired).
In the meantime, beat egg yolks & whole eggs together, adding sugar, continue beating until thick and light in consistency.
Fold in chocolate mixture. Do not Beat in the Chocolate mixture, FOLD in the chocolate, to avoid losing the "fluffiness".
Sift the flour into the mix, folding gently until Smooth.
Pour batter into prepared ramekins (filling about 3/4 full). Place on a baking sheet (evenly spaced apart) and bake exactly 18 minutes (until sides are set, middle is soft).
While cakes are hot, slide a knife gently around the sides and invert onto a plate.
Dust lightly with powdered sugar, garnish with fresh strawberries or raspberries, ice cream, Serve.
Keep in mind, these should be served immediately or the molten chocolate center will solidify. This recipe can be prepared ahead of time and the ramekins placed in the fridge until you're ready to bake them.
If you don't have ramekins, Muffin tins work nicely as well. You'll need to reduce your cooking time by about 3 minutes.