Delicious and Decadent Warm Chocolate Cake

Tony's warm chocolate cake

This is one of my favorite desserts to make and a real crowd pleaser! The recipe comes from my good friend Tony Pels, who I think of every time I make this recipe. Hope you enjoy it.

Tony's Warm Chocolate Cake

makes 6 servings

INGREDIENTS

7 ounces dark chocolate, chopped if using bars.

7 ounces cold unsalted butter, plus extra that is softened to butter cups.

4 ounces granulated sugar, plus extra for cups.

4 whole eggs

4 egg yolks

1 1/2 ounces all purpose flour, sifted

METHOD

Over a water bath set on low, melt the chocolate and butter in a bowl. While chocolate is melting, butter 4 ounce aluminum foil cups, then coat in sugar by rolling the sugar around in the cup to all inside surfaces are covered. VERY IMPORTANT make sure there are no spots that are not coated in butter and sugar otherwise your cakes will stick when you try to get them out of cups and thats no fun! Once chocolate and butter are melted, turn off the heat but leave bowl on double boiler, stir in sugar until its melted. One by one stir in the eggs, then the flour. Batter should smooth but dont over mix! Pour batter into cups, let cool. At this point you have a few options, you can bake them right away, refrigerate them un covered for up to 4 days or freeze them by cooling down and then wrapping in plastic wrap. Thaw out before baking.

FINISH

Pull cakes out of refrigerator about one hour before baking. Pre heat convection oven to 400 degrees Fahrenheit, place cake on sheet pan and bake for 10-12 minutes (8-10 minutes if batter made that day). Let cakes rest for 10-15 minutes before turning out on a plate. Tap the bottom of the cup if they wont come out.

SERVE

In the picture above the cakes are served with a pistachio sauce and a bruleed banana, but you can easily serve with some berries and whipped cream. Enjoy!