Warm, Soft Chocolate Cake
Instructions:
Undercooked chocolate cake may or may not have originally
been a mistake. Though a restaurant staple, it’s only
rarely made at home, which is a shame, because it’s so
easy. You must serve it immediately, though, so I suggest
preparing the batter and pouring it into the molds well
ahead of the meal so the cakes can bake as you eat and
you can keep your sanity. Serve with whipped cream or
softened ice cream.
8 tablespoons (1 stick) unsalted butter, plus more for
the molds
2 teaspoons all-purpose flour, plus a little more for the
molds
4 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
MAKES: 4 individual cakes
TIME: Less than 30 minutes
- Heat the oven to 450F. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins; tap out the excess flour.
- Use a double boiler set over hot (not boiling) water to heat the butter and chocolate together until the chocolate is almost completely melted. Meanwhile, beat the eggs, yolks, and sugar together with a whisk or an electric beater until light and thick. Beat the melted chocolate and butter together until creamy; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
- Divide the batter among the molds. (At this point, you may refrigerate the desserts until you’re ready to eat, for up to several hours; bring them back to room temperature before baking.) Put the molds on a baking sheet and bake until the center is still quite soft but the sides are set, 6 to 7 minutes.
- Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately