By Traeger Kitchen
This homemade chocolate cake oozes with molten, melted chocolate sweetness. Pair this with a creamy vanilla bourbon bacon ice cream for a sweet, cool finish.
|As Needed||all-purpose flour|
|6 Ounce||bittersweet chocolate, finely chopped|
When ready to cook, set the temperature to 450℉ and preheat, lid closed for 15 minutes.
Butter and flour four (6oz) ramekins. Tap out excess flour. Place ramekins on a baking sheet and reserve.
As Needed all-purpose flour
As Needed butter
Melt butter and chocolate in a double boiler over simmering water. In a medium bowl, beat eggs and yolks with sugar and salt on high until thick and pale.
4 Ounce butter
6 Ounce bittersweet chocolate, finely chopped
2 egg yolk
1/2 Cup Sugar
1 Pinch Salt
Whisk in chocolate until smooth and quickly fold into the egg mixture along with flour.
Spoon the batter into prepared ramekins and bake for 20 minutes or until sides are firm but centers are soft.
450 ˚F / 232 ˚C
Let cool for 1 minute, then cover each with an inverted dessert plate. Carefully turn each over, let stand 10 seconds, then unmold.
Serve immediately with Maple Ice Cream with Candied Bacon. Enjoy!
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