Chocolate Cakes with Liquid Centers


  • 2 teaspoons all-purpose flour
  • ¼ cup white sugar
  • 2 egg yolks
  • 2 eggs
  • 4 (1 ounce) squares bittersweet chocolate
  • ½ cup butter

1. Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups. 2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. 3. Beat the eggs, egg yolks and sugar together...

View full recipe at SpringPad


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