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Molten Chocolate Cake




Source of Recipe


Karen Johnson


Recipe Introduction


"Absolutely the best tasting chocolate cake you can make.. it LITERALLY oozes chocolate. And it's simple to make, under 30 minutes!!!"



List of Ingredients




1/2 cup (125mL) butter, plus some for the molds
4oz (65g) bittersweet chocolate, preferably Valhrona
2 lge eggs
2 lge egg yolks
1/4 cup (60mL) sugar plus more for dusting
2 tsp (8g) flour,




Recipe



In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted.

While that is heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (You can refrigerate these until you're ready to eat, for up to several hours; bring back to room temp before baking.)

Preheat the oven to 450F. Bake the molds on a tray for six to seven minutes; the centre will be quite soft, but the sides will be set.

Invert each mold onto a place and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.