Warm Chocolate Mini-Cakes

by Van Glass | November 20, 2014


  • 4 ounces Dark Chocolate Buttons
  • 1 cube butter 

  • 2 eggs 

  • 2 egg yolks
1/4 cup sugar 

  • 2 teaspoons flour


Preheat oven to 450°. Melt chocolate and butter together in warm, not boiling, double boiler. Meanwhile beat eggs, yolks, and sugar together with electric beater until light and thick. Beat chocolate and butter together with egg mixture, then quickly beat in flour, until just combined.

Grease and flour 4 four ounce molds, custard cups, or ramekins, and tap out extra flour. Divide the batter among the molds. Bake molds on a tray for 6 to 7 minutes. The center will still be soft. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up on side of mold. The cake should fall out onto the plate. Serve immediately with fresh whipped cream.

Tagged: dark chocolate buttons