Original blog post: https://spatulagoddess.com/2011/04/29/a-dessert-of-ice-and-fire/
Recipe source: Good Housekeeping
Time required: 1 hr
Yields: 8 cakes
- 8 ramequins
- electric beaters
- baking pans large enough to hold the ramequins
- kitchen scale
- 4 oz of semi-sweet Belgian chocolate (equivalent to 4 squares)
- ½ C butter (1 stick), room temp
- ¼ C heavy cream
- ½ TSP vanilla extract
- ¼ C granulated white sugar
- ¼ C flour
- 4 eggs, room temp (need 2 full eggs + 2 egg yolks)
- Pre-heat oven to 204°C / 400°F.
- Grease and sugar ramequins, and place them into baking pan(s).
- Use a serrated blade to chop the chocolate.
- Take 2 of the 4 eggs, and separate the yolk from the white. Return whites to fridge.
- Using a mixer on High speed for 10 minutes, beat: sugar, 2 eggs, and 2 egg yolks.
- Stir down the sides a few times, and it will get thicker and lemon-coloured.
- In a sauce pan on Low, melt: butter, heavy cream, and chocolate. Stir the chocolate constantly until the mixture is smooth.
- Remove from heat and stir in vanilla.
- Gently whisk in the flour, until just combined.
- Fold the egg mixture into the chocolate, adding one third at a time.
- Ladle the batter into the ramequins, and bake for 8-9 minutes.
- Check for doneness by shaking the pan, the edges of the cakes should be set but the centres should jiggle.
- Cool on rack for 3 min, in pan.
- Remove ramequins from baking pan, run thin blade around the edges of each cake to loosen it from the ramequin; then immediately turn them upside down onto a plate and serve.
- Serve with vanilla frozen yogurt.