This classic cake boasts all the fruity, gooey, caramel-y goodness that’s made it a favorite for generations—plus a secret shortcut so you can make it in a snap
- 1 12-oz. Harvey's Butter Rum Batter
- 4 oz. unsweetend chocolate
- 2 eggs
- 2 egg yolks
- 6 tbsp. flour
- Whipped cream, flavored with Harvey's and powdered sugar If desired
Preheat oven to 425 degrees.
Prepare custard or baking cups by buttering and coating with granulated sugar.
In large glass bowl combine Harvey's Butter Rum Batter and chocolate. Microwave on medium for 30 seconds and stir. Repeat until chocolate is mostly melted. Remove and whisk together until chocolate is completely melted.
Add eggs and egg yolks one at a time and stir to combine.
Stir in flour until just combined, and spoon into prepared baking cups.
Bake in preheated oven just until edges are set, but center is still soft. Approximately 10-11 minutes. Remove from oven and allow to stand for 1 minute.
Loosen edges and turn onto individual serving plates. If desired sprinkle with powdered sugar. Top with freshly whip cream that has been sweetened to taste with Harvey's.