I had planned to post this cake last week, but unexpectedly got really sick. So I was in bed the whole weekend (darn!). But I went to work for a couple of days this week and so is taking today off. Sadly lil LM and JM are sick as well, so all's not well.
Eventhough the center didnt flow out when cut into, the cake wasnt cooked dry, so each bite was really moist, creamy and decadent. It was unlike any cake that I've had before. It sure was melt-in-your-mouth goodness!! Give this recipe a try, and I'm sure you all will love it!
Preheat oven to 400F. Grease eight 6 oz custard cups. Dust with sugar.
In a heavy saucepan, heat chocolate, butter and cream over low heat, stirring occasionally, until butter and chocolate have melted and the mixture is smooth.
Remove pan from heat and add vanilla extract.
With a wire whisk, stir in flour just until the mixture is smooth.
In a medium bowl, with mixer at high speed, beat granulated sugar, eggs and yolk until thick and lemon colored, about 10 minutes.
Fold egg mixture into chocolate mixture, one third at a time, until blended.
Divide the batter evenly between the custard cups.
Place cups in jelly-roll pan for easier handling.
Bake until edges of cakes are set but the centers still jiggle, about 8-9 minutes.
Cool in pan on a wire rack for 3 minutes.
Run a knife around the edges to loosen cakes from the sides of cups, invert onto dessert plates.
Dust with confectioners' sugar.Serve immediately with whipped cream or icecream, if desired.
Source: Good Housekeeping Best Loved Desserts.
- I only made half the recipe, just reduced all the ingredients by half.
- Reduce the baking time to 6 minutes or so (if you halve the recipe), since my cakes turned out almost well cooked. One of them was still moist inside, but the others were cooked through. But still they were creamy and decadent once in the mouth!! :-)