Chocolate Cake Recipes

Ingredients

Unsweetened baking cocoa
6 oz. semisweet baking chocolate, chopped
1/2 cup plus 2 tbsp butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup all-purpose flour
Fresh raspberries, strawberries to garnish(optional)
Additional powdered sugar to garnish (optional)
Scoop of vanilla ice cream (optional)

Method

1. Heat oven to 450 degrees.
2. Prepare 6 (6oz.)custard cups with butter, dust with cocoa. Set aside.
3. In a saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
4. In a large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among prepared custard cups. Place cups on cookie sheet with sides.
5. Bake 12 to 14 minutes or until sides are set and centers are still soft. The top will be puffed and cracked. Let stand 3 minutes. Run a small knife along sides to loosen. Immediately put a serving plate upside down over each cup, turn plate and custard over carefully. Custard cup will be hot. Remove cup.
6. Garnish with powdered sugar and sliced berries.
7. Serve warm.
8. If you cook too long, it’s not ruined, the cake just won’t have such a melted center.

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