For those of you with a sweet tooth — or a mouth full of them! — we recommend this sinfully sweet recipe, the mouth-wateringly perfect “topping of the cake” to any of your own home-cooked culinary masterpieces. Then again, who really needs a meal when you can proceed directly to this molten deliciousness?
8 1-ounce semisweet chocolate squares, chopped or 1 cup semisweet chocolate chips
2 sticks of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour
METHOD OF PREPARATION:
Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake. Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream. Serves 6.