Melting Belgian Chocolate Cake

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• unsweetened cocoa
• 6 ounces bittersweet chocolate, finely chopped
• 3/4 cup unsalted butter, cut up
• 3 eggs
• 3 egg yolks
• 1/2 cup sugar
• 3 tablespoons belgian dark beer or 3 tablespoons full-bodied beer
• 1/2 cup all-purpose flour
• 3/4 cup whipping cream
• 2 tablespoons superfine sugar
• 1/4 teaspoon vanilla

Recipe

• 1 heat oven to 450 degrees.
• 2 butter 6 (6 oz) custard cups.
• 3 lightly sprinkle unsweetened cocoa over interiors; shake out excess.
• 4 set cups on baking sheet.
• 5 in microwave safe bowl, combine chocolate and butter.
• 6 microwave on medium 1-3 minutes or until almost melted.
• 7 stir until smooth.
• 8 with whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
• 9 stir in chocolate mixture.
• 10 stir in flour until thoroughly blended.
• 11 divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
• 12 in another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
• 13 when ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
• 14 place on wire rack; cover loosely with foil.
• 15 let stand 4 minutes.
• 16 with hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
• 17 serve immediately; pass whipped cream separately.
• 18 store in refrigerator.