Chocolate Melting Cakes
- Preheat oven to 375° F.
- Prepare 4 standard soufflé dishes with non-stick baking spray. Set aside.
- Melt chocolate and butter in the microwave in 30 second intervals, stirring after each heat cycle. When smooth, allow to cool for 5 minutes.
- While chocolate is resting, combine two of the eggs with the sugar and whisk until well combined. Whisk in flour, then add remaining two eggs and chocolate mixture and continue to whisk until uniform.
- Pour mixture evenly into the 4 prepared ramekins. Place on baking sheet and bake for 15-20 minutes, until just done. The centers will be liquid and melting. Dust with powdered sugar and serve with vanilla ice cream, if desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.