Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Heat the oven to 450 degrees F, and grease 6 (6-ounce) ramekins.
To make the chocolate sauce, stir together 5 ounces of the bittersweet chocolate and the unsweetened chocolate in a double boiler over simmering water. Stir until the chocolates are melted and smooth.
Whisk in the hot water, corn syrup and vanilla until the mixture is smooth.
Remove from the heat, and set aside to cool while you prepare the cakes.
To make the cake batter, in a medium saucepan over low heat, stir together the remaining 5 ounces of bittersweet chocolate and the butter until melted and smooth. Remove from the heat, and let cool slightly.
In a large bowl, whisk together eggs and egg yolks until well blended. Whisk in the sugar and then the chocolate-butter mixture and flour until blended.
Pour the cake batter into the prepared ramekins until they are equally filled.
Place the ramekins on a baking sheet, and bake for 11 – 12 minutes or until the tops and sides of cakes are set. These are slightly underbaked to allow the insides to ooze out.
Run a small knife around the cakes to loosen them from the ramekins. Immediately turn the cakes out onto plates.
To serve, spoon the chocolate sauce around the cakes, and partner each with a scoop of ice cream.