Recipe
Author
Hy-Vee Seasons Magazine
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Description
The trick to getting the ooey-gooey molten center is to not over-bake them. But even if you do, you'll still have a delicious piece of cake to go with your ice cream.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee butter and Hy-Vee cocoa, for preparing ramekins | ||
| ½ c. Hy-Vee unsalted butter, at room temperature | ||
| 3 oz. semi-sweet baking chocolate, coarsely chopped | ||
| 1 oz. bittersweet baking chocolate, coarsely chopped | ||
| ½ c. superfine sugar | ||
| 2 Hy-Vee large eggs, at room temperature | ||
| 2 Hy-Vee large egg yolks, at room temperature | ||
| ½ tsp. Hy-Vee vanilla | ||
| 3 tbsp. Hy-Vee flour | ||
| Hy-Vee salt | ||
| Hy-Vee vanilla ice cream or Hy-Vee whipped cream, for serving |
Things To Grab
Directions
- Preheat oven to 425 degrees. Butter 4 ramekins, dust with cocoa powder and place on a baking sheet.
- Microwave butter and chocolate for 3 minutes on MEDIUM-LOW power. Stir and continue to microwave in 30-second intervals on LOW power until melted.
- Using a mixer, beat sugar, eggs and egg yolks on high speed for 8 minutes or until pale and light. Whisk in melted chocolate. Whisk in vanilla, flour and salt. Do not over mix. Divide among prepared ramekins.
- Bake for 16 minutes or until edges are set but centers still jiggle. Do not overbake.
- Allow to stand for 2 minutes before inverting onto individual plates. Serve hot with ice cream or whipped cream.
Recipe Source:
Hy-Vee Seasons Holiday Entertaining Cookbook.