Chef Don's Kitchen Recipe File

 
RECIPE NAME: Liquid Center Chocolate Cake Original Date:
DIRECTORY: Desserts 3/20/96
  Presentation Recipe Revision Date:
    6/1/96
Sensitivity:  

Ingredients

12 each

36 each

Specs
semi-sweet chocolate 12 oz wt 36 oz wt  
butter, salted 10 oz wt 30 oz wt  
       
eggs, large 10 each 30 each  
sugar 1 cup (7 oz wt) 3 cups (21oz wt)  
vanilla extract ½ tsp 1 ½ tsp  
       

In double boiler over simmering water, melt chocolate and butter, stirring often.

When melted let cool to 115° .

In separate bowl, beat eggs lightly. Add sugar, vanilla and mix until well blended.

Fold in melted chocolate - butter mixture.

Spray 8 oz baking ramekins with pan spray.

Spoon 5 oz of batter into each ramekin.

Bake in preheated 325° convection oven, fan on, for 8-10 minutes. Edges should be just set about ½" around outside of dish.

Remove and cool to room temperature.

Refrigerate if needed to store overnight.