This decadent cake is a show stopper for everyone, including yourself. 

Makes: 4
Prep: 10 minutes
Bake: 7-9 minutes


4 oz Semisweet Baking Chocolate
4 oz Butter
2 Whole Eggs
2 Egg Yolks
1/4 cup Sugar
2 tsp Flour
Powdered Sugar (garnish)
Raspberries (garnish)
Fresh Mint (garnish)

Preheat oven to 450 degrees. 

In a heat proof bowl add in the semisweet baking chocolate and the butter. Place the bowl on top of a sauce pan that has about 1 inch of simmering water at the bottom; this is known as double boiling. Keep a close eye on the chocolate and continue to stir until chocolate and butter have melted.

In another large bowl add in the whole eggs, egg yolks and sugar. Whisk or beat together until the eggs become a pale yellow, takes about 2-3 minutes. After the eggs have reached a pale yellow add in the flour and beat once more to combine.

Slowly add the chocolate in with the egg and sugar mixture and beat well while adding; this is known as tempering so the eggs do not scramble. 

Spray 4 ramekins with nonstick baking spray and dust with a little cocoa powder so the cakes can come out easily when finished. Evenly pour the cake mixture into the ramekins, place them on a baking sheet and into the preheated oven for 9 minutes. 

Run a knife around the edges to loosen the cake. Place a plate upside down on top of the ramekin and flip the plate over with ramekin. Gently remove the ramekin and the chocolate molton cake should be on the plate. Repeat this process with the remaining 3 cakes. Garnish with powdered sugar, raspberries and fresh mint then enjoy!