Chocolate Muck Mucks | Recipes for Food

Sydney King, Chocolate Muck Mucks

Ingredients

Directions

Have ready four half-cup ramekins. In a double boiler, melt butter and chocolate together (Tip: for this step, I often microwave these ingredients together in a large bowl for short spurts of time, making sure to not burn the mixture, and stirring often). Meanwhile, lightly beat the eggs and egg yolks. In a separate bowl, sift the confectioners’ sugar together with the flour.
When the chocolate has melted, whisk the egg mixture into it, blending well. Gradually stir in the dry ingredients, until they are just incorporated into the batter.
Divide the batter evenly between the four ramekins, and refrigerate until ready to bake. (Tip: refrigeration is key to making the insides nice and gooey, so make sure to leave these babies in the fridge for at least 30 minutes before baking!)
Before serving, preheat the oven to 500 degrees. Bake for 8-10 minutes, until each cake has a high rounded dome and a crack that oozes a bit of chocolate.
Dust with confectioners’ sugar, and serve with whipped cream on the side.