Molten Chocolate Cakes

I prepared these for Shannon at 4:00.  I hid them in the cupboard so that it would be a surprise for dessert after supper.  So I am sitting there watching tv it's 8:30, and jump up and say oh my gosh, I forgot, I made you dessert.  Guess he didn't get food poisoning.  He thought they were delicious!

Molten Chocolate Cakes  Makes 2 individual cakes - by Meta West

A romantic dessert for two.  Easy to make; delicious to eat.

4 tablespoons butter (1/2 stick), + more for the ramekins or custard cups

1 tablespoon all-purpose flour, + more for the ramekins

1/3 cup semi-sweet chocolate chips

1 large egg + 1 large egg yolk

2 tablespoons  granulated sugar

1.     Heat oven to 450°. Butter two 6 oz. ramekins or custard cups and dust the inside with flour.

2.     Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.

3.     Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and light in color, about 1 minute. Add the melted chocolate mixture and flour; beat until fully mixed and smooth.

4.     Divide the batter between the prepared ramekins. Bake until the edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for about 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with powdered sugar and serve immediately. Fresh mint or berries or chopped nuts could also be used to garnish cakes.

Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.

4 tablespoons butter (1/2 stick), + more for the ramekins or custard cups

1/3 cup semi-sweet chocolate chips

Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and light in color, about 1 minute. Add the melted chocolate mixture and flour; beat until fully mixed and smooth.

1 large egg + 1 large egg yolk

2 tablespoons  granulated sugar

Divide the batter between the prepared ramekins. Bake until the edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for about 15 seconds. 

Run a knife around edge, then invert each cake onto a plate.

Dust with powdered sugar and serve immediately. 

Make Ahead Tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature. These could be prepared ahead and then baked as you dine.