Melting chocolate wrapped in a dark chocolate cake exterior with vanilla ice cream melting at it’s gooey little feet. What’s not to love! I’ve made this with every version of chocolate you can find. I’m calling for bittersweet chocolate mainly because I prefer the richness of the unsweetened cocoa, but if you’re aiming to satisfying a much sweeter tooth, feel free to substitute semi-sweet or milk chocolate for the bittersweet. One more interesting tidbit, this is one of the few recipes where eggbeaters cannot possibly replace the richness added by real eggs. I’ve included notes at the end of the recipe to guide you into the world of halved eggs!
Prep Time: 10 minutes Bake Time: 10-15 minutes Serving: 1 molten
2 tablespoons bittersweet chocolate
3 tablespoons butter
1/2 of a large egg (*see Note 1)
1/2 of a large egg yolk (*see Note 2)
1 teaspoon vanilla
3 tablespoons powdered sugar
1 tablespoon all purpose flour
1. Preheat oven to 425º and generously butter a 5 ounce ramekin.
2. In a double boiler, combine chocolate and butter. Stir constantly until melted. Remove from heat and set aside while you mix the other ingredients together.
3. While the chocolate cools, combine the egg, egg yolk, vanilla, powdered sugar and flour in a mixing bowl and whisk to combine. Whisking constantly, gradually add the melted chocolate to the eggs and mix until velvety and smooth. Pour the batter into the buttered ramekin. The batter should come almost to the top of the ramekin.
4. Bake in a 425º oven for 10 – 12 minutes until the sides are brown and the center wobbles. Remove from the oven and let cool 5 minutes.
5. Sprinkle with powdered sugar and serve warm with vanilla ice cream!
*Note 1: To half an egg, crack the egg into a separate bowl and scramble together. Pour half into the batter. Pour the remaining half into a very small airtight Tupperware container.
*Note 2: To half an egg yolk, separate the egg white into a separate bowl by passing the yolk back and forth between the two shell halves. Using the shell, cut the egg yolk in half and add half to the batter. Pour the leftover egg white and egg yolk half into the same very small airtight Tupperware container from Note 1. Put the lid on and give it a good shake to thoroughly mix the yolk together and ensure the container is sealed. Place in the freezer. Per www.foodsafety.gov, this will store in the freezer for 3-5 weeks so long as the white and yolk are thoroughly mixed.
To thaw before use, place the whole Tupperware container in a bowl of very cold water. Every now and then, pull the Tupperware out and give it a good shake. Double check the water is still cold and keep the Tupperware submerged until the egg is thawed. Once thawed use as needed.