Print

Fallen Chocolate Cakes

Easy cakes for when you need a chocolate fix

Course Dessert
Cuisine American
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Servings 4 cakes
Calories 477 kcal

Ingredients

  • 8 Tablespoons unsalted butter (1 stick) plus more for the molds
  • 2 teaspoons all-purpose flour plus more for the molds
  • 4 ounces bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • ΒΌ cup sugar
US Customary - Metric

Directions

  1. 1. Heat the oven to 450 degrees F.
  2. 2. Butter and lightly flour four 4-ounce molds, custard cups or ramekins; tap out excess flour.
  3. 3. Use a double boiler set over hot (not boiling) water to heat the butter and chocolate together until the chocolate is almost completely melted. Set aside and cool for 5 minutes. Meanwhile, beat the eggs, yolks, and sugar together with a whisk until light and thick. Whisk the melted chocolate and butter together until creamy; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
  4. 4. Divide the batter among the molds. Put the molds on a baking sheet and bake until the center is still quite soft but the sides are set, about 6 to 7 minutes.
  5. 5. Invert each mold onto a plate and let sit for about 10 seconds. Un-mold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. Optional accompaniments: powdered sugar, vanilla ice cream, berries, or whipped cream.
Nutrition Facts
Fallen Chocolate Cakes
Amount Per Serving
Calories 477 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 241mg80%
Sodium 41mg2%
Potassium 200mg6%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 23g26%
Protein 6g12%
Vitamin A 960IU19%
Calcium 48mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.