You can find this decadent dessert at the Contemporary Resort’s California Grill in Disney World, or make it in your kitchen.
- 8 1-Ounce semisweet chocolate squares, chopped 1 cup semisweet chocolate chips
- 2 Whole sticks of butter
- 5 Egg yolks
- 4 Whole eggs
- 3/4 Cup sugar
- 1/3 Cup all-purpose flour
Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
Fold in chocolate mixture.
Sift flour, then fold into batter, mixing until smooth.
Divide batter among prepared cups, filling 3/4 full.
Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake. Note: After 25 minutes, I had a feeling that the 35 to 40 minute estimate was way too much. I took out a cake and I was literally spot on. It was perfectly done. I took the rest out right away and it was too late for them.
Using a small knife, cut around sides of cakes to loosen. Invert onto plates and serve with your favorite ice cream.