Photo by pinkcookies
pinkcookies's Notes:
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2 ounces
unsweetened baking chocolate
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2 ounces
bittersweet baking chocolate
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2 ounces
semisweet baking chocolate
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6 tablespoons
unsalted butter, and extra for ramekins
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1/3 cup
packed brown sugar
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1 teaspoon
pure vanilla extract
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3
large eggs
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1/4 cup
all purpose flour
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3 tablespoons
unsweetened cocoa powder
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1 tablespoon
sour cream
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preheat the oven to 400°F
Ask the hotline about this step!butter up 4 ramekins and set them aside
Ask the hotline about this step!melt the chocolate in a double-boiler - to make a quick double boiler, fill a sauce pan 1/2 way up with water and heat it on the stove till the water boils. Place a metal mixing bowl on top of that, and melt the choclate in the metal mixing bowl. This method ensures even melting of the chocolate and prevents burning or clumping.
Ask the hotline about this step!carefully take the mixing bowl off the sauce pan - it will be hot - and place it on a towel
Ask the hotline about this step!stir butter into the melted chocolate until evenly melted and incorporated
Ask the hotline about this step!in another bowl, beat eggs and sugar until the mixer resembles a pale yellow color. add vanilla to the sugar mixture and stir till blended.
Ask the hotline about this step!stir the chocolate mixer into the sugar mixture until evenly incorporated
Ask the hotline about this step!sift together flour and cocoa powder, and fold into the wet mixture the batter is smooth and gooey
Ask the hotline about this step!drop in the dollop of sour cream and stir enough just to mix it in
Ask the hotline about this step!pour the batter into buttered ramekins
Ask the hotline about this step!bake for about 10 minutes, until the outer layer is slightly crunchy, the inner cake is fluffy, and the center is super fudgey.
Ask the hotline about this step!wait for about 5 minutes before tipping ramekins upside down onto the plate - serve warm with vanilla bean ice cream, or go fancy and top the cake and ice cream with ganache and sprinkle with chopped nuts and toffee bits.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Thanks for submitting this recipe. I tried it last night and it turned out great. It was moist and definitely delicious.