Adapted from Carnival Cruise Line’s Chocolate melting Cake
Grease and dust with cocoa powder 5 (1/2 cup) ramekins and set on a baking sheet lined with parchment paper.
6 ounces (3/4 cup) good dark chocolate at least 60% cocoa, rough chopped
6 ounces (3/4cup) butter
3/4 cups sugar
2 whole eggs, room temperature
2 egg yolks, room temperature
1/4 tsp vanilla
1/4 cup flour
In a sauce pan place chocolate and butter of medium heat melt butter and chocolate until smooth. Once melted and smooth set aside and let cool for about 10 minutes.
In a medium bowl add sugar, whole eggs and egg yolks, whisk until blended. Next whisk in vanilla and flour until combined well. After your chocolate and butter have cooled for 10 minutes whisk chocolate mixture into eggs and sugar mixture until combined.
Fill ramekins about 3/4 of the way full with batter and place on prepared baking sheet place in the fridge for at least an hour but no longer than 3 hours.
Remove from fridge, Preheat oven to 425 degrees. Bake at 425 degrees 12-15 minutes (mine took 15). The cake will spongy and the middle should still be slightly gooey. Let cool for about 3 minutes invert on to your dish top with vanilla ice cream and ENJOY the ooey gooey chocolate molten goodness.