Molten Chocolate Cakes

For a young women's activity a friend of mine who is a culinary school graduate (specialized in desserts and pastries) came and demonstrated this recipe for the girls. It's really easy and really good.

4 squares bakers chocolate (4 oz)
1/2 C unsalted butter
1 C powdered sugar
2 eggs
2 egg yolks
6 TB flour
ice cream

Preheat oven to 425. Butter (do not use cooking spray) four ¾ C custard cups or soufflé dishes, or 6 muffin cups. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted. Do not overcook or the chocolate will scorch. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups or muffin tins.

Bake 13-14 minutes or until sides are firm but centers are soft. If you are using muffin tins it takes 9-11 minutes. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately topped with ice cream. If you let them sit too long they will not be molten in the middle.

P.S. You can make the cakes in advance by preparing the batter, putting into prepared container and refrigerating. When you’re ready to bake, just leave them out at room temperature for about an hour, then bake.