A small celebration was in order. The first semester of full-time college completed. The question was posed–what sort of dessert would you like? Answer: chocolate “cake” with the inside that melts. It was quick, easy and absolutely luscious.
Makes four small cakes in about 20 minutes.
Preheat oven to 400 degrees.
Beat two room temperature extra large eggs with 1/2 teaspoon vanilla, 1/8 teaspoon salt and 1/4 cup (2.25 ounces) sugar for about 5 minutes, until it looks like this:
Sprinkle with 1 tablespoon flour.
Melt 4 tablespoons unsalted butter and 4 ounces Ghiradelli 60% Cacao Bittersweet Chocolate Chips–you can use the microwave on 50% power……check after 2 minutes, continue to cook in 30 second increments until it can be stirred smooth–up to 4 minutes total or you can use a double boiler/pan over warm water.
Gently fold two mixtures together.
Pour into four small ramekins you have sprayed with PAM and floured (next time I would use cocoa powder for a nicer look) and place into a baking pan.
Bake until set but still jiggly in the middle, about 13 minutes.
Loosen sides with a knife or metal spatula and turn onto plate. Let sit one minute.
Remove ramekin using a hot pad!
Top with whipped cream :).
A special dessert for that special occasion. Yum.
(This recipe is adapted from the Cook’s Illustrated recipe, Individual Fallen Chocolate Cakes. )