Molten Chocolate Cake

Serves: 6

Time: 30 minutes

Active: 10 minutes

Level: Easy

INGREDIENTS

2 sticks unsalted butter, plus more for the ramekins

1 tablespoon plus 1 teaspoon flour

8oz semi-sweet chocolate, chopped

1/2 cup sugar, plus more for ramekins

4 large whole eggs

4 large egg yolks

Unsweetened cocoa and confectioners' sugar, for dusting

DIRECTIONS

Preheat the oven to 350. Generously butter six 4-ounce ramekins and dust with sugar. 

In the top of a double boiler, melt the butter with the chocolate (this can also be done in the microwave but heat in 30 sec. increments so you don’t burn the chocolate). Remove from the heat and whisk in the sugar, whole eggs and egg yolks. Whisk in the flour.

Scrape the batter into the ramekins.  These pre-cooked cakes can be stored up to a day in the fridge before cooking.

When ready to cook, place ramekins on cookie sheet and bake cakes until the sides of the cake are set, roughly 15 minutes if they have not been in the fridge and 20 minutes if they have been in the fridge for more than one hour. Let the cakes cool for 1 minute, then run a thin knife around the sides and invert them onto plates. Dust the cakes with cocoa and confectioners' sugar and serve.