WARM CHOCOLATE CAKE

By gaster16

Ingredients

• 8 tablespoons unsalted butter (1 stick) plus more for molds
• 2 tablespoons all-purpose flour plus more for dusting molds
• 4 oz. bittersweet chocolate
• 2 large whole eggs
• 2 large egg yolks
• 1/4 cup sugar

Preparation

Step 1

Butter and lightly flour 4 oz. molds, ramekin or custard cups. Tap out excess flour, butter and flour them again, and set aside. In top of double boiler or heatproof bowl set over a pan of simmering water, combine butter and chocolate, heat until chocolate has almost melted completely. In bowl of electric mixer fitted with paddle attachment, beat together eggs yolk and sugar until light and thick. Add melted chocolate mixture beat to combine. Quickly beat in flour just until combined. Divide batter evenly among molds. Heat oven to 450 degrees. Place filled molds on baking sheet and bake until sides have set but centers remain soft 6-7 minutes. Invert each mold onto a plate let rest 10 seconds. Unmold lifting up on one corner of mold. Serve immediately.