I saw this recipe in Saturday's WSJ and I can't wait to make it although it will have to wait for the weekend as I lay off the sweets during the workweek. I'd be curious to read if anyone has tried this and what they thought.

I recently made hot chocolate cake with my nephew. It didn't turn out the prettiest (that was bc of us not the recipe!), but it was delicious!!! The marshmallows on top made everyone so happy too.
http://www.loveumadly.com/2011/12/the-coolest-holidaybirthday-party

I've made the hot chocolate cake found in Real Simple and it was yummy. Plus it gave me a great excuse to break out the kitchen blow torch on the marshmallows.

Yum!

It appears (to me anyway) that I can't get to the WSJ/4 ingredient recipe w/o being a paid subscriber...and the first two recipe links are the same- the Framed Cooks recipe is the Real Simple recipe...

ditto rachmom. I was enticed by the promise 4-ingredient dessert, but can't access it without subscribing to WSJ.

found this, though. is it the same?

http://www.seriouseats.com/recipes/2009/02/baked-hot-chocolate-the-essence-of-chocolate-heidi-friedlander-recipe.html

This looks sooo good! It's been so warm here lately, but I'd like to try this on a cooler night.

Can someone repost the WSJ version of the recipe? I can't get to it.

here's the recipe from the wall st journal, which is based on a recipe from the cookbook "The Essence of Chocolate"
Baked Hot Chocolate Recipe

Ingredients (serves 4):
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream

Directions:

Position a rack in the middle of the oven and preheat oven to 350 degrees F.
Arrange four 1-cup ovenproof coffee 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.
Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups. Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
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 in a preheated 350 degrees F oven for 5 minutes, or until warm.
Serve topped with a dollop of cocoa whipped cream.
[Recipe via The Essence of Chocolate cookbook]