Heavenly Mini Chocolate Cakes
1 stick unsalted butter, cut into pieces, plus extra for greasing
3/4 cup all-purpose flour, plus extra for dusting
4 oz good-quality semisweet chocolate, broken into pieces
2 whole eggs
2 egg yolks
3/4 cup superfine sugar
Confectioners’ sugar for dusting
Vanila ice cream
Fresh raspberries
Preheat the oven to 400 deg F. Place a baking sheet in the oven to heat. Grease four ramekins with butter and dust lightly with flour. Put the chocolate and butter into a heatproof bown and melt over a pan of simmering water, making sure that the bown doesn’t touch the hot water. Stir occasionally until melted.
Beat the whole eggs, yolks, and sugar for about 5 minutes with an electric mixer until thickened and pale. Gradually fold the melted chocolate mixture into the eggs. Fold in the 3/4 cup flour. Pour the misture inthe ramekins and place on the hot baking sheet. Bake for about 10 minutes or until firm around the edges. Allow to cool for a few minutes, run a knife around the sides of the ramekins, and turn out onto serving plates. Dust with confectioners’ sugar. Serve with a scoop of vanila ice cream and some fres raspberries.
