Here is another amazing recipe "borrowed" from Chef John at foodwishes.com. It looks nice and firm on the outside but when you cut into it the centre will be soft and creamy - like molten lava. I admit it's not one for the calorie counting crowd. On the other hand it's so deliciously rich that you probably won't eat much... in one sitting that is.
Ingredients:
150g dark quality chocolate
5 tbsp unsalted butter.
2 large eggs + 1 egg yolk
3 tbsp sugar
3 tbsp flour
2 tsp cocoa powder
Melt the chocolate and butter in a microwave or over a waterbath. Careful not to overheat it or it will burn and become bitter.
Put the eggs and sugar into a bowl.
Mix the eggs and cream until it's white and foamy. An electrical hand mixer is preferred.
Pour in the melted chocolate and butter.
Fold it in gently using a scraper. Don't stir it. Add a pinch of salt. Salt does wonders to chocolate. Trust me.
Sift in the flour and cocoa powder. This will make it lighter and you avoid biting in to balls of flour.
Fold it in gently.
Pour the dough into small greased (butter) containers (this was taken in the days before I got my ramekins) and leave them in the fridge minimum 30 min. This will ensure that the centre is well cooled off and won't cook as fast as the outside. Don't skip this step.
Place the cakes in hot water bath (water coming 2/3 up the side of your ramekins) and bake at high temeprature for 15-20 minutes depending on your oven.
The cake needs to be firm on the outside when taken out. If it's too soft, put it back in oven for an extra couple of minutes. IMPORTANT! Leave to cool off at least 10 minutes. I know it's difficult to wait, but it's necessary. Otherwise you will burn your tongue on burning hot chocolate.
Serv just by itself or in company of icecream/berries.
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