makes 7 servings
Warm Liquid Chocolate Cake is a very popular item in Seattle. Our version is exceptional and a must for chocolate lovers. The restaurant serves it with Espresso Chocolate Chip Ice Cream, Caramel Sauce and Tuille.
semi-sweet chocolate - 9 oz. wt
butter, salted - 7 1/2 oz. wt
eggs, large - 8 each
sugar - 3/4 cup
vanilla extract - 1/2 tsp
For Cake: In double boiler over simmering water, melt chocolate and butter, stirring often. When melted let cool to 115 degrees. In seperate bowl, beat eggs lightly. Add sugar, then add 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 degree convection oven, fan on, for 7 minutes. Then turn cakes in oven and bake for 6 minutes. Edges should be just set about 1/2" around outside of dish. Remove and cool to room temperature. Refrigerate if needed to store overnight.
NOTE: in glass ramekins, bake then set on rack to cool.