I desperately wish I had come up with this recipe on my own and would be able to take credit for it’s divine qualities, but alas, I did not so I feel I should be generous and pass it along. This recipe has transformed my entertaining and is definitely THE recipe I now go to when serving guests.  It never fails to impress and on top of that, it’s quick and easy!  My husband used to claim he wasn’t a big chocolate fan, but that all changed with this cake and he now requests this above all else.

Here it is, only slightly adapted from the original by Emeril.

• 1 1/2 teaspoons butter, plus 1/4 pound (1 stick)
• 4 teaspoons all-purpose flour, plus 2 tablespoons
• 6 ounces bittersweet or semisweet chocolate, chopped
  (I prefer 3 oz of extra dark 60-80% fine chocolate such as ghiradelli, etc & 3 oz milk chocolate)
• 2 tablespoons cold heavy cream
• 2 tablespoons confectioners’ sugar

• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch salt

• 1/2 cup cold heavy cream
• 2 tablespoons confectioners’ sugar
• 1 tablespoon amaretto (or nut-flavored liqueur) -or- 1-2 drops of your favorite essential oil (doTERRA wild orange is phenomenal)

Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Carefully fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.

NOTE: do NOT overcook!  This one will take some practice.  My oven is 10 min MAX or you will have nothing more than a soft brownie, not liquid center…..so if in doubt, take it out!

Remove from the oven and let cool in the ramekins for 2 minutes, then carefully turn them out onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and oil or  liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

The amaretto or orange whip cream is amazing alongside any type of fruit, but I personally prefer a scoop of vanilla ice cream topped with a dollop of the whip cream to counteract the warm oozing chocolate cake.  There’s nothing better!

I regret not having a photo as they do not stick around long enough to capture them, but I next time I make these I will be sure to post one!