Molten Chocolate Cake

MOLTEN CHOCOLATE CAKE

Today, I'll be sharing with you a recipe for everyone's favorite restaurant dessert – Molten Chocolate Cake. It's easier than you might think, and makes the perfect Valentine's Day dessert.

Serves 6

6	tablespoons unsalted butter, plus more for greasing
4	ounces semisweet chocolate, chopped
2	large whole eggs, plus 2 large egg yolks
pinch	kosher salt
¼	cup confectioners' sugar
1	teaspoon pure vanilla extract
⅓	cup all-purpose flour
	Whipped cream, for garnish
	Fresh berries, such as raspberries or strawberries, for garnish

1.  Preheat the oven to 450ºF. Butter six 4-ounce ramekins or custard cups, and set aside on a parchment-lined baking sheet. (If you don't have a set of ramekins or custard cups, try baking these cakes in a standard 6-cup muffin tin.)

2.  In the bowl of a double boiler or bain-marie set over simmering water, combine the butter and chocolate. Melt, stirring often, until smooth. Remove from the heat and cool slightly.

3.  In a separate mixing bowl, combine the whole eggs, egg yolks, and salt. Whisk until well combined. Then, whisk in the confectioners' sugar and vanilla extract. Add the cooled chocolate mixture and flour. Continue to mix until just combined. Divide the chocolate batter evenly among the prepared ramekins or custard cups, filling each about half full.

4.  Place in the preheated oven. Bake until the sides of the cakes appear puffed and cracked, but the centers are still soft, 8 to 10 minutes. Remove the finished cakes from the oven, and allow them to stand for 2 minutes. Then, carefully run a small knife or offset spatula around the outer edges of the cakes and invert each onto a serving plate. Garnish with a dollop of whipped cream and some fresh fruit. Serve immediately.