Individual Molten Cakes

By phowley

These can be frozen in an airtight container, and removed the morning of serving for thawing. Microwave each separately before serving for 20 seconds.

Ingredients

• 14 ounces bittersweet chocolate, chopped
• 1 1/4 cups unsalted butter
• 6 large eggs
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• 1 cup flour

Preparation

Step 1

Generously butter 8 3/4-cup souffle dishes. Stir chocolate and butter in heavy medium saucepan over low hear until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to lend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425 degrees F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are sill soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using a hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Serve warm with ice cream (opt).