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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!