- 8 ounces bittersweet chocolate, chopped
- 8 ounces unsalted butter, cubed. plus extra for molds
- 4 eggs
- 4 egg yolks
- 3 ounces granulated sugar
- 3 ounces cake flour, plus extra for molds
- 6 tablespoons caricas, diced
Preheat oven to 325°F. Coat six 4-ounce ramekins or ovenproof baking molds with butter and a dusting of flour. Melt chocolate and 8 ounces of butter in a double boiler and stir until smooth. Whisk together eggs and egg yolks until well combined, then whisk in sugar. Add cake flour to melted chocolate and whisk until smooth. Gradually add egg mixture into chocolate mixture and whisk until well combined and batter clings to side of bowl.
Pour batter into each mold, filling half way. Add one tablespoon diced caricas to center of each mold or ramekin, then continue filling with batter until just below rim. Bake molds or ramekins on a baking sheet placed in the oven’s center for 8-10 minutes, or until edges are firm and starting to rise above molds. Centers of cakes should be a bit loose and runny.
To plate, place a dessert plate over each mold and invert. Serve with whipped cream or vanilla ice cream.