Warm chocolate pudding cakes:
3 eggs
2 egg yolks
1?3 cup bakers sugar or granulated sugar
9 tablespoons (4 1/2 ounces) unsalted butter, plus more for molds
4 ounces bittersweet chocolate (70 percent cocoa), broken into pieces
1/4 cup all purpose flour
Ice cream, for garnish
Raspberries, for garnish
Mint leaves, for garnish
Special equipment
4 small (3/4 cup) ramekins or cake molds
Generously butter four ramekins or cake molds. In the bowl of an electric mixer with a paddle attachment, beat together eggs, egg yolks and sugar until the mixture becomes a very pale yellow, 3 to 4 minutes. Meanwhile, melt the butter and chocolate in a bowl over a pot of simmering water. (The bottom of the bowl should not be touching the water.) Add the butter and chocolate to the bowl. Stir mixture until both are mostly melted. Remove from the heat and continue stirring until the mixture is smooth.
Slowly add the chocolate to the egg mixture and continue beating on medium-low speed until smooth. Using a large spatula, gently fold flour into the batter. Use a large spoon or ladle to pour the batter into the buttered molds. Place the molds on a baking tray and cover with plastic wrap. Refrigerate until ready to bake.
Heat the oven to 350 degrees. Leaving the molds on the baking tray, bake the cakes for about 18 minutes (or up to 22 minutes if your batter is refrigerator cold.) The cake should done slightly and the sides should be firm but the center still soft.
Remove from oven and allow to cool for at least two minutes. Carefully invert the molds onto a dessert plate, and serve immediately with a dollop of ice cream, raspberries and a mint leaf.
Servings » 4
Source • Susan Odell
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