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Warm Soft Chocolate Cake
from Saveur magazine #55

serves 4

Ingredient List

• 9 tbsp. unsweetened butter
• 2 egg yolks
• 6 tsp. flour
• 1/4 cup sugar
• 4 oz. bittersweet chocolate
• 1 tbsp. unsweetened cocoa
• 2 eggs

Preheat oven to 450 degrees. Butter four 4 oz molds or ramekinds with 1 tbsp. of butter. Dust each mold with 1 tsp. of flour, tapping out excess, then put on a baking sheet.

Put chocolate and 8 tbsp. butter into the top of a double boiler set over a pan of simmering water over medium-low heat. heat until almost completely melted, about 10 minutes.

Meanwhile, beat eggs, egg yolks, and sugar together in a mixing bowl until thick and pale yellow, 2-3 minutes.

Whisk chocolate and butter together, then add to egg mixture, stirring until just combined. Whisk in the remaining 2 tsp. flour.

Divide batter between prepared molds and bake for 6-7 minutes (center of cakes will be very soft). Invert cakes on 4 individual dessert plates and let rest, undisturbed for about 10 seconds. Lift up an edge of each mold to let the cake fall onto the plate. Dust cakes with cocoa and serve immediately, with a small scoop of vanilla ice cream.