INDIVIDUAL MOLTEN CHOCOLATE CAKES

INDIVIDUAL MOLTEN CHOCOLATE CAKES image

Yield 6 cakes

Number Of Ingredients 8

1 stick unsalted butter
5 oz dark chocolate (70% cocoa...high quality chocolate is a necessity)
A healthy pinch Kosher Salt
2 eggs
2 egg yolks
1/4 cup sugar
1 tblsp flour
Reynolds FOIL cupcake liners. (paper do not work because they stick) Enough to make 6, freestanding molds. (36 pack)

Steps:

Preheat oven to 450 degrees Melt the butter and chocolate together in the top of a double boiler or in the micro wave (double is better)... add salt. Beat the eggs, yolks and sugar with a whisk or electric beater until light and slightly foamy. Add the egg mixture to the warm chocolate; whisk quickly to combine thoroughly. Add flour and stir to combine. This will adequately thicken the batter. Divide the batter evenly into your 6 preprepared standing foil molds. Note: you can prep in advance and refrigerate until you're ready to bake, or place in the freezer for later use. Baking time will depend on the oven; start with 7 minutes for a manageably thick outer shell with completely molten interior; 8 minutes for a slightly thicker crust and a gooey heart. If serving from the freezer remove cake 10 minutes prior and bake at 410 degrees for 15-17 min.