These individual chocolate cakes have a rich and gooey chocolate center!
Course Dessert
Cuisine French
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 2cakes
Calories 583
Author Annalise Sandberg
Ingredients
4ouncessemi-sweet chocolatechopped
2tablespoonsbutter
2tablespoonsgranulated sugar
2large eggs
1tablespoonChambord, Grand Marnier, or brandy (optional)
2tablespoonsall-purpose flour
1/4teaspoonsalt
Instructions
Preheat oven to 425°F. Grease two 6-8 oz oven-proof ramekins or custard cups with butter or nonstick baking spray.
In a saucepan set over medium low heat, melt chocolate butter until smooth. Remove from heat and stir in sugar, and then eggs one at a time. Stir in liquor if using.
Add flour and salt and fold in with a spatula just until combined. Do not overmix.
Divide batter between the two ramekins and bake for 10-11 minutes, or just until the centers of the cakes appear set and are no longer moist. Do not overbake or you'll ruin the soft molten center.
Let cakes sit in the ramekins for 1-2 minutes, then invert onto a plate and remove the ramekin. The cakes will continue cooking in the ramekin out of the oven, so don't let it sit too long.
Serve immediately with a scoop of ice cream or whipped cream, fresh berries, chocolate sauce, or however you'd like.
Notes
NOTES:
If you choose not to add a liqueur, add a teaspoon of vanilla extract instead for additional flavor.
Can be made-ahead: Chill prepared batter for up to 1 day. Bring to room temperature for 30 minutes before baking.