MOLTEN CHOCOLATE CAKES

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Five ingredients plus 15 minutes equals a happy ending to a meal!

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Ingredients

  • 4 tablespoon unsalted butter, plus more for ramekins
  • 1 tablespoon flour, plus more for ramekins
  • 1/3 cup bittersweet chocolate chips
  • 1 large egg plus 1 large egg yolk
  • 2 tablespoons granulated sugar

Preparation

Step 1

Heat oven to 450 degrees F. Butter two 6-ounce ramekins and dust the inside with flour.

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

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

Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for 15 seconds. Run a knife around the edge, then invert each cake onto a plate. Dust with confectioner's sugar and serve with fresh mint or berries, if desired. Serve immediately.

MAKE AHEAD TIP: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature.

Per serving: 483 calories.

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