Molten Chocolate Cakes
4 Tbsp. butter, at room temperature, plus more for custard cups
8 ounces bittersweet chocolate, melted (I recommend Trader Joe’s Pound Plus)
1/3 cup granulated sugar, plus more for dusting
3 large eggs
3 Tbsp. all-purpose flour 1/4 tsp. salt
Preheat oven to 400 degrees. Butter 4, 3/4 cup (6 ounce) custard cups or ramekins. Dust with sugar and tap out the excess.
Melt butter and chocolate in a double boiler, or very carefully in the microwave on 50% power.
Beat eggs, sugar, and vanilla on high speed with an electric mixer until pale and very thick–this takes awhile, upwards of 8-10 minutes.
Sift the flour and salt and add to the egg mixture. Beat well.
Fold in the melted chocolate and butter.
Fill the ramekins/custard cups with an equal amount of batter.
Bake for 10 minutes. The tops will be dry and the cakes will have risen a bit above the rim of the ramekin or custard cup.
Let the cakes stand for about 10 minutes before serving.
Serve directly from the custard cup (as shown below) or carefully run a thin knife around the edge of the custard cup to loosen the cake. Invert on a serving plate and dust with powdered sugar. Add a dollop of freshly whipped cream or vanilla ice cream.
(I’ll be honest–the one shown below is a teensy bit over baked. The center should really be molten, not just gooey. I still ate it. It was still yummy.)
You can also make these ahead of time. Refrigerate the batter in the prepared cups. Bring to room temperature before baking. Store leftovers in the fridge–they can be eaten chilled or gently warmed in the microwave for 10 seconds.