Magic Molten Chocolate Cakes
Source of Recipe
List of Ingredients
1 stick unsalted butter (4 oz.)
6 oz. unsweetened good quality chocolate
2 egg yolks
Pinch of salt
2 tablespoons all-purpose flour
Preheat the oven to 450 degrees. Butter and lightly flour (even better with baker's cocoa) four 6-ounce ramekins. Tap out any excess. Set the ramekins on a baking sheet.
Melt the butter and the chocolate in a double boiler over simmering water. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes -- until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute then cover with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and unmold. Serve at once. I suggest a little hard sauce scooped on the plate and a sprig of mint but, of course, a small scoop of really fine ice cream would be OK.
(The batter may be refrigerated for several hours but should be brought to room temperature before baking.)