This is a very easy desert. It hardly takes any time to prepare or bake. You can also make it a day ahead and keep it in the refrigerator. All you need is to reheat it in the microwave for 15 – 30 seconds before serving. When you take a bite, the hot melting chocolate in the mouth is heaven. And then another scoop and you're surprised by the melting milk chocolate oozing out. You will never fail to impress anyone with this easy dessert. This is a chocolate lover's paradise.
- 113g/1 stick unsalted butter
- 113g/1 bar semi sweet chocolate (I use Ghiradelli)
- 1 bar milk chocolate (I use Ghiradelli)
- 3 eggs
- 85 grams sugar
- 50 grams flour
Preheat oven to 180C/350F. Butter and flour 6 ramekins (or spray it with PAM for Baking). Melt butter and chocolate in a microwave for 1 minute. Stir and keep aside.
Beat eggs and sugar, for 5 minutes or so, till it leaves a trail. Add the flour and melted chocolate and mix well. Divide the mixture in the ramekins.
Break the milk chocolate bars, and push one or two milk chocolate pieces in each of the ramekins. Bake the cake for exactly 12 minutes. Cool the cake.
You can make this cake a day ahead and heat each ramekins for 15-30 seconds in the microwave. Run a spatula around the sides of the ramekins and unmold the cake. Serve it with few fresh strawberries or vanilla ice cream or just as it is. This is surely my comfort food.