Molten Chocolate Cakes

When you cut into these warm cakes, their delectable molten centers flow out. You can assemble them up to 24 hours ahead and refrigerate, or freeze up to two weeks. If you refrigerate the cakes, bake them for ten minutes; if they are frozen, bake for 16 minutes. Serve with whipped cream or vanilla ice cream.

4 squares (4 ounces) semisweet chocolate, chopped

1⁄2 cup butter or margarine (1 stick), cut into pieces

1⁄4 cup heavy or whipping cream

1⁄2 teaspoon vanilla extract

1⁄4 cup all-purpose flour

1⁄4 cup sugar

2 large eggs

2 large egg yolks

whipped cream or vanilla ice cream (optional)

• Preheat oven to 400°F. Grease eight 6-ounce custard cups. Dust with sugar.
• In heavy 3-quart saucepan, combine chocolate, butter, and cream; heat over low heat, stirring occasionally, until butter and chocolate melt and mixture is smooth. Remove from heat. Add vanilla; with wire whisk, stir in flour just until mixture is smooth.
• In medium bowl, with mixer at high speed, beat sugar, eggs, and yolks until thick and lemon-colored, about 10 minutes. Fold egg mixture, one-third at a time, into chocolate mixture until blended.
• Divide batter evenly among prepared custard cups. Place cups in jelly-roll pan. Bake until edge of cakes is set but center still jiggles, 8 to 9 minutes. Cool in pan on wire rack 3 minutes. Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates. Serve immediately with whipped cream or ice cream, if desired.
• Makes 8 servings.

Prep: 20 minutes

Bake: 8 minutes