molten chocolate cakes

molten chocolate cake batter

You didn’t think that the chocolate posts would end on Valentine’s Day, did you?

Okay, that was the plan. Plans. Ha!

You may want to make these decadent little treats only once a year, but who says it has to be on V-Day?

Make ’em on a Monday afternoon. Make them at midnight on your night off. Make them whenever you need a serious chocolate fix. These things aren’t messing around.

molten chocolate cakes just out of the ovenoozing molten chocolate cakes

(can you tell by the terrible lighting when I made these? lulz.)

 

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Molten Chocolate Cakes (via ny times)

makes 4

1/2 cup unsalted butter, plus extra to butter the molds

4 ounces bittersweet chocolate, finely chopped

2 eggs

2 egg yolks

1/4 cup sugar

2 teaspoons flour, plus extra for dusting the molds

Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour. Preheat oven to 450.

In a double boiler, or carefully in the microwave, heat the butter and chocolate until the chocolate is almost completely melted. Stir until smooth and set aside.

Beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick. Pour the eggs into the (still-warm) chocolate/butter along with the flour and quickly beat together, just until combined. Divide batter among molds. (You can refrigerate up to several hours; just bring them to room temperature before baking.)

Bake for about 7 minutes; the center will be very soft, but the sides will be set and possibly cracked.

Invert mold onto a plate and let sit 10 seconds; lift up a corner of the mold and the cake should fall out onto the plate.