So, i saw this recipe yesterday and had to make it. It was either make the dessert or go to the gym. From the evidence below i think you will be able to come to a conclusion of what i chose.
Baked Hot Chocolate
Note: I doubled this recipe. Who only needs 4 servings of amazingness? This dessert was explained on another blog as "an extremely decadent three layer extravaganza. The top layer is crusty almost soufflé like, the middle layer is like chocolate pudding and the last and bottom layer is very thick “liquidy” chocolate." My hot chocolates had a "souffle" crust with a pudding like filling. It seemed to only be two layers. I don't think i baked them long enough. I made them both in a corningware small casserole and in Pampered Chef 1 cup measuring cups. (if you buy one thing from Pampered Chef make it those 1 cup measuring cups!)
Adapted from “Essence of Chocolate” recipe by Heidi Friedlander, makes 4 servings
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into cubes
4 large eggs
¼ cup granulated sugar
Position a rack in the middle of the oven and preheat the oven to 350°F. Arrange four ovenproof cups or mugs or 8-ounce ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place into a preheated 350 °F over for 5 minutes or until warm.
Top with cocoa whipped cream if desired.