Chocolate Sinkholes Recipe
Ingredients:
- Serves 6 to 8.
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
Directions:
- Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature.
- Preheat your oven to 325 degrees F.
- Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined.
- Divide the batter among six 6-ounce or eight 5-ounce custard cups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.)
- Bake for 34 to 38 minutes, until the tops are firm. Serve warm.