Molten Chocolate Cake

This is a favorite dessert of my sister, my stepmom and myself. On a cruise in the Caribbean we ate this every night. It is amazingly simple and my friend said that it was the best dessert he had had in a long time and I agree. I served it with espresso chocolate chip ice cream which was great, but whipped cream would have been good too. I refrigerated them for about 4 hours and they came out great, so that is something I would recommend doing before your guests arrive if you are having a dinner party. I got the recipe from the New York Times.

Molten Chocolate Cake

Servings: 4

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

1/2 cup unsalted butter, plus some for molds

4 ounces bittersweet chocolate, not chips

2 whole eggs

2 egg yolks

1/4 cup sugar

pinch of salt

2 tsp flour, plus more for molds

Directions

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's 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. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

Serve with ice cream or whipped cream.