Little pots of satiny molten chocolate are the ultimate chocolate fix in under 30 minutes.
Notes: I used paper baking cups which held 7 tablespoons batter. Either 4-ounce or 6-ounce ramekins will also work. If using 6-ounce ramekins, divide batter between 6 ramekins instead of 7 and increase bake time by 2 minutes. Interior of cake, while still gooey, is 160°F when it comes out of the oven. This recipe was inspired by a special dessert made with low carb/low GI chocolate by Megan Lin of Cacao7.
- 8 ounces 70% bittersweet chocolate, finely chopped
- 12 tablespoons (6 ounces) unsalted butter, cut into cubes
- 4 large eggs
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/8 teaspoon salt
Adjust oven rack to middle position and preheat oven to 375°F. Butter seven 4-ounce ramekins (see note).
Using microwave or a bowl set over pan of simmering water, melt chocolate with butter, stirring occasionally, until melted and smooth. Remove from heat.
While chocolate is melting, whip eggs, sugar, and salt using mixer fitted with whip attachment on medium-high speed until mixture is lightened, about 5 minutes.
Reduce speed to low and mix in chocolate mixture until combined. Spoon into cups and place on baking sheet. Bake until edges are set but center is underdone, about 10 minutes. Avoid over-baking. Let cool 3 minutes and serve.
mixer, 4-ounce or 6-ounce ramekins