The Nest's Hot Chocolate Chip Brownie Sundae Cake

Ingredients

• 1/2 cup cold unsalted butter, cut into pieces
• 1 ounce unsweetened chocolate or semisweet chocolate, chopped
• 3/4 cup about 4 ounces bittersweet chocolate chips or semi-sweet chocolate chips
• 2 tablespoons bittersweet chocolate chips or semi-sweet chocolate chips
• 2 large eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup unbleached all-purpose flour

Directions

1. 1

   Preheat the oven to 350ºF.

2. 2

   Butter six 6-ounce ramekins or custard cups and put them on a baking sheet. (The baking sheet makes it easier to move the ramekins in and out of the oven.).

3. 3

   Put the butter, unsweetened chocolate, and 1/2 cup of the chocolate chips in a heatproof bowl or the top of a double boiler and place it over, a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl.

4. 4

   Stir until the butter and chocolate are melted and smooth.

5. 5

   Set aside to cool slightly.

6. 6

   In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, and salt until thickened and the color lightens, about 1 minute.

7. 7

   Stop the mixer and scrape the sides of the bowl as needed during mixing.

8. 8

   On low speed, mix in the melted chocolate mixture and vanilla until blended.

9. 9

   Add the flour, mixing just until it is incorporated.

10. 10

    Divide the batter evenly among the ramekins, about a generous 1/3 cup in each.

11. 11

    Put 1 tablespoon of the remaining chocolate chips in the center of each. Use your fingers to press the chips lightly into the batter; it is not necessary to cover the chips completely with batter, as they will sink during baking.

12. 12

    Bake just until the tops look dry and a crisp top has formed, about 20 minutes.

13. 13

    Let cool for about 15 minutes.

14. 14

    Top each cake with yur favorite ice cream and enjoy!