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Recipe TimeCook Time:10 Minutes

Prep Time:25 Minutes

Nutritional

Information

Amount per serving

Calories: 451

Fat: 36g

Saturated fat: 20g

Protein: 7g

Carbohydrate: 34g

Fiber: 3g

Cholesterol: 195mg

Sodium: 58mg

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Ingredients

7 ounces bittersweet chocolate, chopped

8 tablespoons (1 s tick) unsalted bu tter, cut into pieces

1/2 cup all-purpose flour

Pinch of salt

2 teaspoons instant espresso powder

2 large eggs

2 large egg yolks

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup confectioners' s ugar

Preparation

1. Preheat oven to 450F. Butter 6 3/4-cup ram ekins. Place chocolate and butter ina saucepan over lowes t heat setting and cook, stirring cons tantly with a flexiblespatula, until melted and smooth. Remove from heat, pour into a bowl and let cool

slightly.2. In a small bowl, mix flour, salt and espress o powder together with a fork. In alarge bowl, using a wi re whisk, beat eggs, yolks, cream and vanilla. Whisk inconfectioners' s ugar, just until combined. Fold chocolate mixture into egg mixture,then stir in flour m ixture, just until combined (you shouldn't see any traces of flour,but try not to mix more than necessary).

3. Use a spoon to divide chocolate mixture among ramekins. Place ramekins on abaking sheet and bake for 10 minutes. Remove and let stand for 1 minute. Run aknife around inside edge of each ramekin and invert cakes onto plates . Serve hot,with a dusting of confectioners' sugar, if desired.

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SEPTEMBER 2009

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Recipes> Molten Dark Chocolate Cakes

Molten Dark Chocolate Cakes

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Make a sweet dessert for your dinner party. Minichocolate cakes filled with more ooey-gooey chocolateare sure to satisfy everyone's sweet tooth.

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Yield:Serves 6

Cost per Serving:$1.04

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COURSE: Desserts, Cakes/Frostings CONVENIENCE: Entertaining , Kid-Friendly CUISINE: Ameri can MAIN INGREDIENT: Chocolate

DIETARY CONSIDERATION: Low Sodium COOKING METHOD: Bake OCCASION: Valenti ne's Day PUBLICATION: All You

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Ratings and Review s (1)

mbarta3

An absolutel y delicious and stunning dess ert! It is far better than anything I could get in a restaurant and s o easy. The onlything I would caution is that it is very sens itive to ovens and ramekin types. I have made this dish multiple times in 3different ovens using both ceramic and glass ramekins. The bake times are more accurate when using glass ramekins.To test for done-ness I now give the pan a gentle s hake. If the tops of the cakes only giggle s lightly in the middle, they'redone. If not, I add 2 minutes. The longes t total bake time was 13 minutes w ith ceramic ramekins and a finicky oven.

Outstanding 03/12/12

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