Chocolate Thunder
This recipe is for all chocolate lovers. An incredible gooey center surrounded by a brownie-like shell, this dessert will become a favorite. And because I use the microwave to prep the ingredients, it’s very easy to make. A Perfect 10!
6 ozs. (6 squares) semi-sweet baking chocolate
10 Tbsp. butter
1 1/2 cups powedered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
Powdered sugar for garnish
Vanilla Ice Cream (optional)
Preheat oven to 425 degrees. Generously grease 6 (6 oz.) custard cups or ramekins and place on baking sheet.
In large bowl, microwave chocolate and butter on HIGH for 2 minutes or until chocolate is melted. Stir well to completely melt chocolate. Add powdered sugar and flour and beat on low with hand mixer until just blended. Set aside and cool slightly, about 10 minutes.
Separate 3 eggs, reserving yolks. To the chocolate mixture add 3 whole eggs and 3 reserved egg yolks. Blend on low with hand mixer or stir by hand about 100 strokes until mixture is smooth. Divide batter evenly between ramekins and fill 2/3 full.
Bake for 15-16 minutes until cake is firm around the edges but still soft in the center. Don’t overcook it or the center will not be creamy. Remove from oven and run a knife around the edges. Invert on serving dish and carefully remove ramekin. Dust with powdered sugar and top with vanilla ice cream and garnish with raspberries, if desired.
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