4

Serving

15min

PREP. TIME

15min

COOK TIME

### INGREDIENTS

1 stick plus 1 tsp. Keller’s Creamery Unsalted Butter
2 tsp. granulated sugar
1 tbsp. cocoa powder
3 oz. bittersweet chocolate
¾ cup plus 1 tbsp. powdered sugar
2 egg yolks, at room temperature
2 whole eggs, at room temperature
⅓ cup plus 1 tbsp. cake flour

### STEPS

• Coat 4 oven safe 6 oz. ramekins with 1 tsp. butter, granulated sugar and 2 tsp. cocoa. Place remaining 1 stick butter and chocolate in a medium microwavable bowl and microwave on high for 1 to 1½ minutes, stirring every 20 seconds, until melted. Whisk in ¾ cup powdered sugar, eggs and egg yolks until smooth. Add the sifted flour all at once and whisk until completely blended. Fill the pre-buttered and sugared molds to three-quarters full. Bake in a preheated 375°F oven for about 15 to 20 minutes or until the sides of the cake are cooked but the center appears underbaked. Invert onto serving plates and sprinkle with remaining 1 tbsp. confectioner’s sugar and 1 tsp. cocoa before serving.

Note: About ½-inch of the outside of the cake will appear to be set while the center will look darker and slightly wet when the cakes are ready. Do not overbake the cakes, otherwise you will not get the soft center effect.
Cakes can be refrigerated until ready to bake.

### NUTRION FACTS » 1 SERVING

Calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 550
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 g
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 mg
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . 47 g

Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 g
Sodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 mg
Dietary Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 g