If you love molten chocolate cake but can't see making one at home, than this is for you!! This is a variation I made of a recipe by Nigella Lawson (who I am in love with, by the way) and it has become my go-to recipe for a late-night chocolate attack, when a couple is coming over for dinner, or an anniversary. It's beauty is in the fact that not only is it simple, but you can dress it up or down. It is fun to change up but it is delicious to eat in just its simple form.
Now, I must tell you, that I am a chocolate snob. I personally believe that since the elements of this recipe are so basic, that you need a good chocolate for it. Nestle need not apply. That being said, what works for me, may not for you. I usually use a good dark chocolate bar (Amano is my favorite) for this, especially if I am just serving by itself.
Nigella used a 3/4 cup of sugar in her recipe and I found it much too sweet. I found 1/2 cup to be enough, but if you like it that way, change my 1/2 cups to 3/4. I also added vanilla extract and sometimes, depending on what I serve it with I will substitute that for another extract like almond or raspberry.
I have put minature reese's peanut butter cups in the center half-way through cooking time... YUM! Also, I often will top it with a scoop of ice cream straight on top to get that molten cake feel. Topping it with a good quality fruit preserves is wonderful too. My favorite it to serve with fresh whipped cream (on the side, not on top, since it will melt FAST) and fresh berries. You get the idea....
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet or dark chocolate, with at least 60 percent cocoa solids
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 tsp vanilla extract
Special equipment: 4 (2/3 to 1-cup capacity) ramekins (I use my grandmother's oven-safe cups that she left me.)
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
Enjoy a taste of HEAVEN!!!!