Chocolate Cake Recipes

Ingredients

6 ounces baker’s dark bittersweet chocolate baking bars
10 tablespoons of butter
1 3/4 cups powdered sugar
3/4 cups flour
2 ounces of bourbon whiskey
3 whole eggs
3 egg yolks

Equipment: Custard or souffle baking cups and a baking sheet

Method

1. Grease your souffle cups generously with butter.
2. Place well-greased souffle cups on the baking sheet.
3. Place the 10 tablespoons of butter along with the baker’s chocolate in a bowl.
4. Put them in the microwave for two minutes to melt.
5. Whisk to incorporate the butter and still-melting chocolate.
6. When you’re done you’ll have a nice, creamy smooth sauce.
7. Add your two ounces of bourbon (about four tablespoons).
8. Add your flour and sugar.
9. Stir with a fork. It takes quite a bit of effort, and when you’re done you’ll have a thick, almost dough like mud:
10. When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
11. Dispense evenly into your souffle cups. You’ll probably have more batter than you need for four cups. Don’t overfill the cups,  just get another cup..not to waste any of this.
12. Put them in the oven and set the timer for 14 minutes.
13. When they are done they will look firm around the edges and soft in the center.
14. Let them stand for a minute or two. You will notice that they will shrink down some.
15. Run a knife around the edge of the molten chocolate bourbon cake to loosen.
16. Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a nice finish.

Share on Facebook