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When it comes to this much chocolate it has to be pure chocolate. I left out the liqueur because I made this for a 10 year old. The recipe calls for 6 oz custard cups. Six fluid ounces are equivalent in volume to 3/4 cup. I used 1 cup ramekins and the cakes came out perfect. If using smaller cups, the baking time should be reduced. This was adapted from Paula Deen’s recipe.
6 squares [6 oz or 170g] bittersweet chocolate
2 squares [2 oz or 57g] semisweet chocolate
3/4 cup butter
1/2 cup flour
1-1/2 cups icing sugar
3 large eggs
3 egg yolks
1 tsp pure vanilla extract
2 Tbsp orange liqueur [optional]
• Preheat oven to 425 degrees F.
• Spray 6 large ramekins with cooking spray.
• Melt the chocolates and butter in a double boiler.
• Add the flour and sugar.
• Stir in the eggs and yolks until smooth.
• Stir in the vanilla and orange liqueur.
• Divide the batter evenly among the ramekins.
• Place in the oven and bake for 14 minutes.
• The edges should be firm but the center will be runny.
• Run a knife around the edges to loosen and invert onto dessert plates.


  1. One of my favourite chocolate cakes and it's so simple too. I like making individual ramekins ahead of time, covering them with saran wrap and refrigerating and then baking as many as you want just before serving. If you bake an extra one, it continues cooking and you end up with a moist brownie cake. :)

    1. Yes I gathered these could turn into brownies. Maria sometimes the simplest things are best.




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