Ingredients
The following ingredients have 4 Servings
- 2 ounces unsweetened baking chocolate
- 2 ounces bittersweet baking chocolate
- 2 ounces semisweet baking chocolate
- 6 tablespoons unsalted butter, and extra for ramekins
- 1/3 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/4 cup all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon sour cream
Instruction
- preheat the oven to 400°F
- butter up 4 ramekins and set them aside
- 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.
- carefully take the mixing bowl off the sauce pan - it will be hot - and place it on a towel
- stir butter into the melted chocolate until evenly melted and incorporated
- 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.
- stir the chocolate mixer into the sugar mixture until evenly incorporated
- sift together flour and cocoa powder, and fold into the wet mixture the batter is smooth and gooey
- drop in the dollop of sour cream and stir enough just to mix it in
- pour the batter into buttered ramekins
- bake for about 10 minutes, until the outer layer is slightly crunchy, the inner cake is fluffy, and the center is super fudgey.
- 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.
