Nancy's Molten Chocolate Dessert

From Nancy Eisenchiml Dec 21, 2017

I have decided to start cleaning out my “personal” folder on my computer so, unless you ask to not be the recipient of what I think are highly valuable e-mails, you might receive some off the wall stuff from me!  The first one is a VERY good and VERY easy dessert recipe.  Of course, I thought of Tony and his quest for chocolate soufflé!  This is not a soufflé but it is really yummy.

Not to worry……There really isn’t much that I will consider worthy of passing on before deleting and losing into oblivion!

Prep:  20 minutes

Bake:  9 to10 minutes

Makes:  8 servings

3 tablespoons plus 1/4 cup sugar

6 tablespoons margarine or butter

4 ounces semisweet chocolate

1/4 cup heavy whipping cream

1/4 cup all-purpose flour

1/2 teaspoon vanilla extract

2 large eggs

2 large egg yolks

1.  Preheat oven to 400.  Grease eight 6-oz. ramekins or custard cups; sprinkle with 3 tbl sugar.

2.  In 3 qt saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally.  Remove saucepan from heat; whisk in flour and vanilla until blended.

3.  In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 c. sugar until very thick and pale yellow, about 10 minutes.  With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.

4. Pour batter into ramekins, filling each about three-fourths full.  Place in 15-1/2" by 10-1/2" jelly-roll pan for easier handling. (Like I really measured or even know what a jelly roll pan is!).  Bake 9 to 10 minutes, until edge of cake is set for center is slightly jiggly.

5.  Cool in pan on wire rack 5 minutes.  Run small knife around sides of ramekins.  Invert onto dessert plates and serve immediately. (or just give everyone a ramekin and, of course, add whipping cream.....not part of the recipe).

You can assemble the cakes ahead and refrigerate them in ramekins for 24 hours -or freeze them for up to 2 weeks - before baking.  Bank refrigerated ramekins 9 to 10 minutes; frozen ones, 15 to 16 minutes.

Each serving:  About 260 calories, 4 g protein, 22 g carbohydrate, 18 g total fat (7 g saturated) 1 g fiber, 117 mg cholesterol, 135 mg sodium