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1/2 cup butter
8 oz. semi-sweet chocolate, cut up
4 eggs
2 tbsp. hazelnut coffee drink syrup
1/2 cup sugar
2 tbsp. all-purpose flour
Powdered sugar


Heat oven to 400 degrees F. Generously grease and lightly flour six 6-oz custard cups. In medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Set aside. In medium bowl, combine eggs and syrup; beat at high speed until foamy. Gradually beat in sugar; continue beating at high speed until light and thickened. Add flour and chocolate mixture; beat at low speed just until blended. Fill each greased and floured cup about 3/4 full. Place custard cups on cookie sheet. Bake at 400 degrees F for 11-15 minutes or until cakes are puffy and crusted, but still soft in center. Cool 5 minutes. Invert cakes onto individual dessert plates. Sift powdered sugar over cakes. Serve warm. 6 servings.