How to make it

  • Preheat oven tp 425.
  • Grease your souffle cups generously with butter.
  • Place well-greased souffle cups on the baking sheet.
  • Place the 10 tablespoons of butter along with the baker's chocolate in a bowl.
  • Put them in the microwave for two minutes to melt.
  • Whisk to incorporate the butter and still-melting chocolate.
  • When you're done you'll have a nice, creamy smooth sauce.
  • Add your two ounces of bourbon (about four tablespoons).
  • Add your flour and sugar.
  • Stir with a fork. It takes quite a bit of effort, and when you're done you'll have a thick, almost dough like mud:
  • When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
  • Dispense evenly into your souffle cups. You'll probably have more batter than you need for four cups. Don't overfill the cups:Just get another cup..not to waste any of this.
  • Put them in the oven and set the timer for 14 minutes.
  • When they are done they will look firm around the edges and soft in the center.
  • Let them stand for a minute or two. You will notice that they will shrink down some.
  • Run a knife around the edge of the molten chocolate bourbon cake to loosen.
  • Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a nice finish.

Reviews & Comments 4

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  • markgamba 9 years ago
    Cool, thanks for the update, (I had guessed on the temp but the cup size is helpful). Baking these for my wife's birthday tonight!
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  • markgamba 9 years ago
    Two slight problems with this recipe. No temp for baking and no size on the souffle cups.
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    " It was excellent "
    trigger ate it and said...
    Look how wonderful these little cakes are. Bourbon adds a nice touch.
    Love the step by step photos Joymarie
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  • kukla 11 years ago
    Anything with bourbon is a winner with me! I really like molten cakes, but the bourbon makes these a real winner. Thanks, Mystic!
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