Recipe submitted by the Kroeker-Klassen family, egg farmers from Linden, MB
3 oz dark chocolate baking squares
1 oz semi-sweet baking squares
½ cup salted butter
1 cup icing sugar
2 egg yolks
6 Tbsp flour
Preheat oven to 400°F. Melt chocolate and butter together over low heat on stovetop or in microwave. Allow to cool a little so as not to cook the eggs when adding. In a separate bowl, whisk eggs together until thoroughly combined. Slowly add chocolate and butter into eggs and whisk. Add icing sugar and flour, incorporating small amounts at a time.
Divide and pour into 4 small greased baking ramekins. Bake at 400°F for 11-12 minutes. Remove from oven. Place a small plate on top of ramekin and use potholder to pick up and flip over onto plate. Cake should stay together but look gooey in the middle.
Serve with vanilla ice cream or whipping cream and berries.
Notes from Catherine Kroeker-Klassen:
*To melt chocolate and butter in the microwave takes 3 minutes on 30% power in my microwave, stirring at 1-minute intervals. Be careful to melt it low and slow and not allow it to burn. It was warm enough to melt it and not too hot; this allowed me to add it directly to the beaten eggs.
*You could use 4 oz semi-sweet chocolate squares or 4 oz dark chocolate. Do not substitute chocolate chips.
This recipe has been provided by the Kroeker-Klassen family and has not undergone nutrient analysis by MEF.