This recipe could not be easier. See for yourself:
6 ounces of butter, melted
1 cup of granulated sugar
1/3 cup of brown sugar
½ teaspoon of almond extract (I added this; it’s optional)
1 ¼ cups of all-purpose flour
1 teaspoon of baking powder
1 cup of good-quality cocoa powder
6 squares of dark chocolate (about ¼ ounce each)
Start by pre-heating your oven to 325F.
In a mixing bowl, combine the melted butter, both sugars, eggs and extract; mix until well combined. Sift in the flour, baking powder and cocoa powder and again mix until well combined. The batter will be thick.
Place six 8-oz. ramekins into a baking pan. I used five, because that’s what fit in my 8″ square baking pan and it worked out just fine. I also sprayed them lightly with cooking spray to prevent sticking.
Place one square of chocolate into the bottom of each ramekin. Side Note: I used Special Dark, but you could also use Andes chocolate mints, Reese’s Peanut Butter Cups, or your personal favorite. Why not, right?
Using an ice cream scoop (or a spoon),
divine divide the batter equally among the six ramekins. Because the batter will be thick, you may need to use the back of your scoop or spoon to press it gently into the ramekin.
Place on the center rack of your oven, and bake for 20 minutes. Do not bake longer! The centers are supposed to stay gooey and wonderful.
Remove from the oven and allow them to cool for a few minutes. Serve with your favorite vanilla ice cream or homemade whipped cream.
To store, put them into empty cans of beets or spinach that have been thoroughly washed and dried, then push them to the back of your fridge. Why? Because sharing is totally overrated.
Recipe Credit: The Instant Cook by Donna Hay and FoodNouveau.com