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I couldn't in good conscience eat a large portion of this dessert once I knew how many calories were in it and wanted to have a recipe without coffee as well. This is now a family favorite and it is very easy to make though looks fussy.
Preheat oven to 425 Butter 8 small ramekins (slightly less than 1/4 cup each) On stove top over very low heat, heat chocolate and butter until butter is melted. Remove from heat and stir with a whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk eggs and vanilla together and add to the cooled chocolate. Stir in flour. Divide batter between prepared ramekins.
Place ramekins on a cookie sheet and bake 10-12 minutes or until cake rises a bit over the top of the cup and the sides are firm but the centers are soft. Remove from oven, let stand 1 minute. Carefully run a knife around the edge. Invert cake onto dessert plate. Top with a garnish such as mint leaves and a raspberry or small slice of fruit, or make a raspberry sauce for under and sprinkle with powdered sugar.
Batter can be made up a day ahead, put into ramekins, covered and refrigerated. Baking time may need to be adjusted a little for individual ovens.
This recipe was provided by Toby Colton from Milwaukee.