A treat for all chocoholics! As if like magic, these very rich, very easy desserts bake until a light cake surrounds a rich, creamy chocolate center.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|9 oz (250 g) bittersweet chocolate, chopped||1/3 cup all-purpose flour|
|2/3 cup sugar||pinch of salt|
|4 large eggs||3 tablespoons butter, softened, plus more for the custard cups|
|1/2 tsp pure vanilla extract|
Preheat the oven to 400°F (200°C). Generously butter the inside of six 6oz (175g) custard cups, and line each with a round of wax paper. Butter the paper.
Melt the chocolate in a heatproof bowl set over, but not in, a saucepan of simmering water. Remove from the heat.
Beat the butter and sugar in a bowl with an electric mixer on high speed for about 3 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition, then add the vanilla. Sift the flour and salt together and stir into the batter, then stir in the chocolate. Divide the batter among the cups. Place the cups on a baking sheet.
Bake for 12–15 minutes, or until the sides are set but the centers are still soft. Top each cup with a serving plate. Protecting your hands with a kitchen towel, invert both to unmold the cake. Remove the wax paper. Serve hot.
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