Tuesday, April 14, 2009

Molten Chocolate Cakes

This cake is so rich, but so good if you love chocolate. I used mini bundt pans and it made 6. You can also use ramekins or muffin tins. Just make sure to spray the pan well and remove them while still warm. Depending on the size of cups you use, you may have to experiment with the cooking time a bit to get it just right. I think these taste best when the batter is made ahead.
1 cup butter
8 ounces semisweet chocolate, cut into bite-size chunks
5 large eggs
1/2 cup sugar
4 teaspoons flour
Place butter and chocolate in a microwave safe bowl and microwave until butter is melted. Stir until chocolate melts completely. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Adjust oven rack to middle position; heat oven to 450 degrees. Spray ramekins or muffin tins with cooking spray. Divide batter among cups.
Bake until batter puffs but center is not set, 12 to 14 minutes. Turn warm cakes onto dessert plates.
Top each with whipped cream or ice cream.

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