Warm Chocolate Cake

1. 1

   Preheat oven to 450u00b0F.

2. 2

   Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.

3. 3

   In a small saucepan, bring 2 inches of water to a boil.

4. 4

   In a large glass bowl, add butter, chocolate and espresso powder.

5. 5

   Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.

6. 6

   Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.

7. 7

   In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.

8. 8

   Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

9. 9

   Divide the batter between the molds.

10. 10

    Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.

11. 11

    Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.

12. 12

    Garnish with sweetened whipped cream and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.