INDIVIDUAL MOLTEN CHOCOLATE CAKES FROM GOURMETWEEKLY.COM

INDIVIDUAL MOLTEN CHOCOLATE CAKES FROM GOURMETWEEKLY.COM image

Yield 4 mini-cakes

Number Of Ingredients 6

1 stick unsalted butter
Unsweetened cocoa powder for dusting
4 oz 70%-cacao bittersweet chocolate, chopped
2 whole large eggs plus 2 large egg yolks
¼ cup sugar
1 tsp all-purpose flour

Steps:

Preheat oven to 450ºF with rack in middle. Butter ramekins and dust with cocoa powder. Slowly melt butter (1 stick) in a small heavy saucepan. Remove from heat and stir in chocolate until melted and smooth. Beat eggs, yolks, sugar, and a pinch of salt with an electric mixer at high speed until pale and tripled in volume. Fold in warm chocolate mixture and flour gently but thoroughly. Pour batter into ramekins and arrange ramekins in a 4-sided sheet pan. Bake cakes until puffed and just starting to crack on the surface (cakes will still be wobbly), 8 to 10 minutes. Immediately invert a plate on top of each ramekin and reinvert. Let stand 1 minute, then gently remove ramekins.