Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Yield: 6 servings
Serving Size: 1 cake
8 Tablespoons Salted Butter
2 tablespoons Unsalted Butter
4 ounces Semisweet Chocolate (I used Scharffen Berger 62% Baking Chips)
4 ounces Bittersweet Chocolate (I used Scharffen Berger 70% Baking Chips)
1/2 Cup All Purpose Flour
1 2/3 cups Powdered Sugar
3 large eggs plus 3 large egg yolks
2 teaspoons vanilla extract
- Preheat oven to 425. Spray the cups of a 6 Cup Muffin Tin. You can also use individual ramekins, if you desire. If making more than 6 (meaning, smaller cakes) be sure to adjust the baking time.
- Melt the chocolate and butter in the microwave, 45 seconds at first, then stir. Continue to cook in 30 second increments, until chocolate and butter are smooth. Add in flour and sugar, stir. Stir in eggs. Finally, add in vanilla and stir until smooth.
- Pour into prepared baking cups. Bake for 12 minutes, until outside edges are set but middle is still a little shaky, as the cakes will continue to cook a bit out of the oven. Remove from baking pan after 5 minutes.
- Add ice cream and enjoy!