Who ever wrote the book of love must have smeared the pages with chocolate. Being a self confessed chocoholic, I know the satisfaction of a simple fudge brownie and the extravagant delight of a dark chocolate mousse.
Here is a recipe to satiate your desire to eat that cake batter on purpose. I have adjusted the recipe to use six ceramic teacups instead of ramekins. WARNING: Contents may be addictive. Consume at your own pleasure.
Serves 6 to 8
1 cup (2 sticks) unsalted butter, cut into pieces
12 ounces bittersweet chocolate, chopped
1 3/4 cups sugar
1 cup all-purpose flour1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 large eggs
2 teaspoon pure vanilla extract
Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature. You can do this in the microwave just by heating 30 - 45 seconds then stirring and repeating until completely melted.
Preheat your oven to 325 degrees F.
Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined.
Divide the batter among six 7-ounce ceramic teacups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.)
Bake for 34 to 38 minutes, until the tops are firm. Serve warm. I prefer them topped with vanilla ice cream and chocolate syrup.
Original Recipe from:
Desserts That Have Killed Better Men Than Me
by Jeremy Jackson
by Jeremy Jackson