First of all, like any normal person…I love chocolate. It’s in my genes. My Country Grandma never traveled without fun size candy bars in her purse. I continually aspire to be as dedicated as she was.
Second of all, I love any recipe that makes me look like a culinary genius without having to spend hours in the kitchen.
This recipe is a combination of both.
When a girl’s gotta have chocolate, a girl’s gotta have chocolate. This is the go-to recipe for my daughter and I when we need it…..right now….or someone might die.
Keep Extra in the Freezer for Emergencies
For better or worse this cake batter freezes perfectly. Which means that at any given time, we have 10-20 perfect little molten chocolate cakes in our freezer ready to be baked and devoured within 30 minutes. Great for our sanity, bad for our hips.
If you are making the batter the same day you will be eating the cakes, you can make the batter in advance and throw the cakes in the oven right after dinner. There are different variations of this recipe that I have used in the past. However, my newest favorite is from Elizabeth Bard’s book, “Lunch in Paris: A Love Story, with Recipes.”
My children and I drizzle a very small amount of chocolate or caramel sauce around the plate just to give it a bit of fancy and a hint of caramel flavor. We always add a small amount of whipped cream or vanilla ice cream on the side. You can add fruit as a garnish. But really this dish is complete perfection all on its own.
I have used this recipe for Girls’ Night dessert, Valentines dinner, a fancy dinner party, something to cheer me up after a rough day, or just a random Wednesday night when I’m craving something sweet. Bon appétit!
Melt butter and chocolate together in the top of a double boiler. If you want to cheat, heat it up in the microwave. No one will know. Add sea salt.
Meanwhile, beat together the eggs, egg yolks, and sugar with a whisk or an electric beater until light and slightly foamy.
Add the egg mixture to the warm chocolate; whisk quickly to combine. Add flour and stir just to combine. The batter will be thick.
You have to be careful unmolding the cakes. They are delicate with gooey chocolate goodness in the middle. There are various techniques people use. I keep it simple and use ramekins which have been doused with a generous amount of cooking spray (or buttered). You will need 6 molds or ramekins.
Divide batter among the 6 ramekins. If you are making these in advance, you will place the batter in the refrigerator. Be sure to set them out when you are cooking dinner so that they will be room temperature after dinner to bake.
Baking time can be anywhere between 7-10 minutes depending upon your oven. Start watching it at 7 minutes. These will cook fast so I would check every minute to see if the outer shell has baked enough.
Anything I can freeze in advance for the kids and I to pop in the microwave or oven...I do it. Instead of using ramekins, we place the cake batter in cupcake liners (the foil ones not the paper ones). Stack approximately 5 or 6 liners together for each mold. Pour your batter into the molds and place them in the freezer. Once they are frozen through, we add them to freezer bags.
When you are ready to serve them, just set them on the counter for about 10 minutes and then bake at 410 degrees for about 15-17 minutes. Perfect for impromptu chocolate cravings.