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1/2 cup margarine
Preheat oven to 450°F/230°C.
Butter and flour four 4-oz. 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°F/230°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.
Author's Notes:
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
4 (1-oz.) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 tsp. all-purpose flour
Warm, soft. and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the success of these cakes.
If you can use a molten chocolate cake in individual servings rather than a souffle, this recipe came out really well. I changed the butter it originally called for to margarine, although I've made it both ways.