|This picture just doesn't do these justice. Better one to come!|
You have to have 6-8 oz ramekins, there is no other way to cook them. I've heard the white ramekins turn out better than the clear ones but I've never experimented.
- 8 ounces of semisweet chocolate chips (about 2/3 of the bag)
- 1 cup (2 sticks) of butter
- 7 eggs, divided use
- 6 tablespoons of sugar
- 1/2 cup of flour
Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix eggs with sugar. Whisk. Then add flour and whisk. Add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins (makes about 8) Bake until just done, about 15-20 minutes (interior will be melting). The outside will look like cake and the middle will still be jiggly.
Serve with vanilla ice cream and die a sweet chocolatey death.
NOTES BY KRISTINA:
-The icecream is a MUST. don't even try it if you don't have the icecream.
-If you don't want to cook them all at once you can refridgerate them in their own ramekins for a few days and then just pop 'em straight into the oven when you are ready for them. I've found they actually come out nicer after they've been chilled in the fridge before cooking.
NOTES BY ME:
-I have had it without the ice cream (thank you baby boy who requires me to eat dairy free to stay fuss free) and it wasn't bad. I even paired it with some non-dairy whipped cream
-We set the timer for 14 min and check it and usually always do an additional minute. You will be tempted to let it cook longer, and if you do you will be sorely disappointed. Its all about the jiggle in the center (think post-baby belly hahaha)