A magnificently moist chocolate cake capped with dark and white-colored chocolate. Its fudge-filled center will erupt upon first bite! Offered with vanilla frozen treats and hot fudge.
Chocolate Cake
8 (1 oz.) squares semisweet chocolate
1/2 C. unsalted butter
3 whole eggs
3 egg yolks
1/3 C. sugar
2 teaspoon. vanilla flavoring
3/4 C. flour
Chocolate Sauce
8 (1 oz.) squares semisweet chocolate
1 C. cream
1/2 C. sugar
Chop chocolate evenly. Inside a saucepan, heat half the cream with sugar until it boils. Remove from heat. Add chocolate and stir until it melts and sauce is smooth. Add remaining cream and stir again, with patience, until thick and smooth. Warm sauce lightly for flowing. If permitted to create at 70 degrees, it'll turn the consistency of sour cream and could be used like frosting. Makes 2 cups.
To put together, make Chocolate Sauce. Drizzle Chocolate Sauce inside a north-south zigzag within the caramel. Pull a wood pick or knife backwards and forwards mix the chocolate, going east-west to produce a feathering effect. Operate a thin knife around each cake to softly release, then invert to the sauce. Top with warm Chocolate Sauce, letting sauce drip lower the edges from the cakes. If preferred, decorate with fresh berries. Serve warm. When cut, chocolate will spill from the warm cake
Preheat oven to 425F. Heavily butter after which flour 8 (1-cup) ramekins or coffee cups. Set cups on the cookie sheet. Chop chocolate into small even pieces. Melt using the butter inside a double boiler over barely simmering water (or microwave, uncovered, on MEDIUM, stirring every twenty to thirty seconds after the first or two minutes, until merely a small slice of solid chocolate remains). Remove from heat and stir until melted, smoother and cooled.
Beat eggs, yolks and sugar together at high-speed for six to eight minutes. The mix will end up thick like cream and be beige-colored. Fold within the cooled chocolate and vanilla flavoring. Sift the flour over chocolate and fold in. Pour batter into prepared cups. Bake 7 minutes. Take out of oven and tuck a bit of frozen lava deep into the middle of the half-baked batter in every cup. Go back to oven and bake for 6 minutes more. Cakes will rise straight within the rims from the cups and could crack slightly. Awesome in cups on the wire rack for ten minutes.