Johnny Depp and John Malkovich Soft Chocolate Cake
Desserts - Breads
1 stick (4 oz) butter
4 oz. bittersweet chocolate, coarsely chopped
3 large eggs
1/2 cup sugar
1/3 cup all purpose flour
For Whipped Cream-
1 cup heavy whipping cream (cold)
1/4 cup sugar
1 tsp vanilla
Preheat oven to 450 degrees. Butter and lightly flour 6 ramekins; tap out excess flour. Set the ramekins on a baking sheet. Melt the butter in a small saucepan. Put the chocolate in a small bowl, pour the margerine on top and stir until smooth.
In a bowl, using an electric mixer, beat the eggs with the sugar at medium speed until thick and pale. Beat in the flour, add the chocolate. Spoon the batter into the prepared ramekins. Bake in the center of the oven for about 12 minutes, or until the tops of the cakes begin to crack. (Suggest not cooking more than 12 minutes or cake will cook through and you'll lose the OOZE)
Let the cakes cool down in the ramekins for 1 minute. Run a thin knife around the sides of the cakes to loosen them, then cover each ramekin with an inverted dessert plate. Turn them over, let stand for a few seconds and then remove the ramekins. Serve the cakes with a dollop of whipped cream. Alternatively, serve the cakes in the ramekins and top with whipped cream.
To make the whipped cream- Add the sugar to cold heavy cream. Then add the vanilla. Using a handmixer or kitchenaid type mixer, add the sugar and vanilla to the cream and whip. Once it egts stiff so it peaks, stop...you're done. Don't overdo it or it will breakdown.
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