Molten Chocolate Cake

One of my all time favorite romantic desserts is molten chocolate cake. This recipe is super simple yet very impressive AND unlike a souffle, you can assemble it entirely in advance and then bake them off just before serving. These few ingredients are probably in your pantry/fridge at this very moment: 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 10 tablespoons unsalted butter 3 large eggs 3 large egg yolks 1 1/2 cups powdered sugar 1/2 cup all purpose flour *This makes six individual molten chocolate cakes . Melt chocolate with the butter in a saucepan over low heat, stirring constantly. Set aside to cook while you whisk all of the eggs together in a large glass bowl. Measure the flour and sugar into two separate bowls.

Next, whisk the sugar into the eggs until well blended. Then add the chocolate/butter mixture, whisking until encorporated. Lastly, add the flour and stir well. The batter resembles brownie batter.

Portion the batter into six, buttered ramekins that hold at least 3/4 cup each. You can then cover and refrigerate for hours or even overnight.

When ready to bake, preheat the oven to 450 degrees. Bake the cakes on a cookie sheet for 12-13 minutes until the outer edges look puffed and cakelike but the centers are still sunken and darker in color.

Let the cakes cool for 5 minutes. Then run a knife around the edges, cover with a dessert plate and holding the plate to the ramekin (using a towel if still warm) invert to drop the cake out onto the plate.

Serve with a dusting of powdered sugar, a dollup of freshly whipped cream, or as we did, a scoop of good quality vanilla ice cream with a few sliced berries.

I promise you happy bellies and clean plates! Check out the chocolaty oozy center below...