Sometimes, chocolate is just what you need.
That’s all 🙂
Soft Center Chocolate Cake – adapted from Ghirardelli
3 oz. unsalted butter
4 oz bittersweet chocolate
2 whole eggs
2 egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract
1 tbs. all purpose flour
Preheat the oven to 450 degrees. Butter four 6-oz ramekins and coat with granulated sugar.
In a small bowl, melt the chocolate and butter together – microwave on high for 30 seconds, stir, then heat for another 30 seconds on high – stir until the mixture is homogeneous and smooth. Set aside.
In the bowl of a stand mixer, whip the eggs, egg yolks, sugar and vanilla extract on high speed until thick, fluffy and doubled in volume – about 5 minutes. Stir the melted chocolate into the egg mixture, then stir in the flour. Divide the mixture between the ramekins, and bake for 9-10 minutes. Let sit for 5 minutes out of the oven, then serve with a dusting of powdered sugar or whipped cream.