MELTING CAKE

I ate this dessert almost every night on our 2 cruises. It's to die for & was by far everyone's favorite!

WARM CHOCOLATE MELTING CAKE

8 oz. dark chocolate (I use 1 1/3 C. milk choc. chips)

8 oz. butter (2 sticks)

5 eggs (room temperature)

1/2 C. sugar

2/3 C. flour

Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.

Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.

Serve with vanilla ice cream on the side. It's pretty rich, so that added bit of vanilla helps!