We went on a Cruise for our Honeymoon about 4 months or so after we got married. And the food on said Cruisewas tasty and abundant. I was sick due to being pregnant, so I didn't eat much except for hamburgers, pickles, green jello, and pineapple sherbet. But hubs got this dessert pretty much if not every night. So for Father's Day I decided to make it for dessert. I accidentally overcooked ours slightly (which is easy to do, so be careful!), but it was still decently ooey gooey in the middle. This is such a good dessert, and it was a lot easier to prepare than I expected. They cook fast, so if you want to prepare them ahead of time, after baking, cover the ramekins in plastic wrap and/or foil to trap in the heat and keep them moist. And if they need rewarming before serving, pop them in the microwave for about 30-45 seconds.
Serve with you favorite Vanilla Ice Cream (ours is Breyer's Vanilla Bean).
Recipe found here
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins
1. Preheat oven to 350°F
2. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
3. Stir in diced butter, until it melts.
4. In another bowl, beat eggs and sugar, until it starts to whiten.
5. Stir in melted chocolate and then the flour.
6. Butter 4 individual ramekins, and pour in chocolate batter.
7. Cook for about 10 minutes. (I would cook it for more like 12-14 min. You want the sides to be firm and the middle to be jiggly-not soupy, jiggly)
8. Tip ramekins upside down onto dessert plates and serve.