Chocolate Cakes With Liquid Centers Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
• In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
• Beat the eggs, egg yolks and sugar together until light colored and thick.
• Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
• Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Steps:

• Preheat oven to 450 Fahrenheit.
• Butter and flour six four ounce ramekins.
• Over a double boiler melt the butter and chocolate together.
• Beat the eggs, egg yolks and sugar, until light colored and thick.
• Whisk the chocolate mixture into the egg/sugar mixture, and then whisk in the flour, until just combined.
• Divide the batter between the ramekins, and bake for 6 or 7 minuntes.
• Invert onto a serving plate, top with whatever garnishes you like.
• Seve Immediately.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
• In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
• Beat the eggs, egg yolks and sugar together until light colored and thick.
• Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
• Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold.
• Serve immediately with fresh whipped cream, if desired.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
• In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
• Beat the eggs, egg yolks and sugar together until light colored and thick.
• Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
• Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.

Steps:

• Preheat oven to 450°F. Butter and flour 4 (4 oz.) ramekins or custard cups. In the top 1/2 of a double boiler set over simmering water, heat the butter and chocolate until chocolate is almost melted.
• Beat the eggs and egg yolks together until light colored and thick. Beat together the butter and chocolate. While beating slowly pour the chocolate mixture into the egg mixture and quickly add the flour and mix until combined. Divide batter between 4 moulds.
• Bake for 6 to 7 minutes. The centers of the cake will still be quite soft. Invert on individual serving plates, let stand for 15 seconds, then unmold. Serve immediately with whipped cream.