I tore this recipe out of a magazine when I was waiting at the orthodontist because of the alluring picture. It is a individual cake that is cooked on the outside and gooey on the inside. The recipe was hung on the fridge for a month waiting for the holidays to justify buying the ceramic ramekins. We were not disappointed! I especially liked that I could make it a head of time and it was still hot out of the oven when it was time to serve dessert.
6 oz semi sweet chocolate (3/4 cup chips)
2 oz bittersweet chocolate (1/4 cup chips)
3/4 cup unsalted butter
3 egg yolks
3 whole eggs
3/4 cup sugar
3/4 cup all purpose flour
Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler (or in the microwave) melt butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds is throughly mixed. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything.: mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for at least 1 hour. In preheated 475 oven, bake ramekins on a cookie sheet for 10-12 minutes, or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately. We served with vanilla ice cream.