Dark Chocolate Molten Cakes

By ezunich

Ingredients

• 2 tbs unsalted butter, softened
• 2 tbs sugar
• 1 tbs unsweetened cocoa powder
• 1 1/2 sticks unsalted utter, cubed
• 6 oz bittersweet bar chocolate, chopped
• 1 1/2 tsp vanilla
• 3 eggs
• 3 egg yolks
• 6 tbs sugar
• 3 tbs flour
• 3/4 instant espresso powder
• 1/2 tsp table salt

Preparation

Step 1

Preheat oven to 450°.
Combine 2 tbs butter, 2 tbs sugar and cocoa; generously coat eight 4 oz ramekins with butter cocoa mixture. Arrange ramekins on baking sheet.
Melt 1 1/2 sticks butter and chocolate until nearly smooth. Off heat, stir in vanilla and let mixture cool 10 minutes, stirring occasionally.
Beat together eggs, egg yolks and 6 tbs sugar in a bowl with a mixer on high until batter lightens in color and thickens, 7 minutes. Add flour, espresso powder and salt; beat 30 seconds more. Fold in cooled chocolate until combined.
Spoon generous 1/2 cup batter into prepared ramekins.
Bake cakes until sides are set and centers are a little sunken and somewhat soft 8-9 minutes; rotating pan halfway through baking. Let cakes cool on baking sheet 30 seconds; carefully run a paring knife around edges of ramekins.
Cover each cake with a inverted dessert plate and carefully turn over. Let cakes cool in ramekins 5 minutes more, unsold and serve immediately.