Warm Chocolate Cakes
Source of Recipe
Jacques Pepin Fast Food My Way
List of Ingredients
4 oz bittersweet or semisweet chocolate (chips or morsels, or larger pieces broken into 1/2" pieces)
4 TBSP (1/2 stick) unsalted butter
1 TBSP sugar
1 tsp cornstarch
1 tsp vanilla extract
2 large eggs
2 large egg yolksRecipe
Heat oven to 350 degrees. Put the chocolate, butter, sugar, cornstarch and vanilla in a microwaveable glass bowl. Microwave for 1 minute, then let rest for 2 - 3 minutes. If the mixture isn't melted, microwave again for 30 seconds to one minute, just until melted. Mix with a whisk until smooth, then add whole eggs and egg yolks and whisk again until smooth.
Place four foil muffin size cups, each with a paper liner inside (I just used 3 paper liners each), on a cookie sheet. Divide the batter among the four cups. Bake about 8 minutes, then remove from oven. At this point they will be bubbly and still liquid in the center. Let cool to lukewarm or room temperature. The desserts will continue cooking, but the centers will remain creamy.
To serve, remove the foil and carefully peel off the paper liners. Turn the desserts so they are right side up and serve one per person with a scoop of vanilla ice cream if desired or some whipped cream and berries.
Make ahead tip:
The desserts should be cooked about 45 minutes ahead so they are lukewarm when served. If cooked further ahead, reheat them for a few minutes in a conventional oven or a few seconds in the microwave.
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