Anticiplate

This dessert is foolproof and impressive at the same time! It is also so delicious that it could be eaten as a meal by itself.  The key to these cakes is that the outside is cooked, but the inside should still be gooey like cake batter. I add a scoop of vanilla ice cream on top for an extra touch of decadence.

Serves 4

Prep time: 10 minutes

Cook time: 16 minutes

4 oz. bittersweet chocolate (recommended Ghirardelli)

4 oz. semisweet chocolate (recommended Ghirardelli)

10 tbsp. (1 1/4 stick)  unsalted butter

1/2 c. all purpose flour

1 1/2 c. confectioners sugar

3 large egg yolks

3 large eggs

1 tsp. vanilla extract

2 tbsp. orange liqueur (such as Grand Marnier- but I left this out)

Preheat oven to 450 degrees.  Grease 4 (9 oz.) custard cups with the paper from a stick of butter. Melt the chocolate and butter in the microwave for about 2 minutes, or you can use a double boiler.  Add the flour and the sugar to chocolate mixture. Stir in the egg yolks and eggs until smooth. Stir in vanilla and orange liqueur.  Divide batter evenly among the custard cups.  Place in the oven and bake for 14 minutes.  The edges should be firm and the center should be runny.