Warm Chocolate Cake
Ingredients:
- 225 grams (6 ounces) bittersweet chocolate
- 1/3 cup unsalted butter
- 3 tablespoons sugar
- 3 egg yolks
- 2 egg whites
- 3 tablespoons all-purpose flour
- Whipped cream
Steps:
- Preheat oven to 425 F°
- Butter 5 deep, non-stick large muffin cups and set aside.
- Melt chocolate and butter together in a heavy pot over low heat. Cool slightly.
- Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 3 minutes.
- Pour in chocolate-butter mixture and beat together for 5 minutes or until chocolate lightens in colour and thickens.
- In a separate bowl, beat egg whites until stiff peaks form, about 3 minutes. Fold into egg yolk mixture along with flour.
- Divide batter between muffin cups. Bake for 5 to 7 minutes or until edges are just cooked and centre is still liquid.
- Cool for 5 minutes in tins. Carefully remove to serving dishes. Serve with lightly whipped cream. Serves 2 with leftovers.