Dark Chocolate Molten Cake
6 oz bittersweet chocolate+, chopped
10 TBS butter
1 1/2 cups + 1 TBS powdered sugar, divided
1/2 cup all-purpose flour
3 whole eggs
3 egg yolks
Heat oven to 325.
Spray 6* ramekins or custard cups with nonstick spray and place on baking sheet.
Microwave chocolate and butter in a large bowl at 50% power for 2 minutes or until butter melts. Stir with whisk until chocolate melts.
Add 1 1/2 cups sugar and all of flour. Mix well.
Add eggs and egg yolks. Beat until well mixed. Pour into prepared cups.
Bake 13-15 minutes, until cakes are firm at edges but center is still soft. Let sit 1 minute.
Place plate on top of cup, and while holding plate in place, flip cup over to unmold. Sprinkle with remaining 1 TBS powdered sugar.
+ If you don't have bittersweet chocolate you can substitute semisweet chocolate ounce-for-ounce or unsweetened chocolate (1 ounce unsweetened chocolate +1 TBS sugar) per ounce bittersweet chocolate.
* If you don't want to make 6 cakes, make as many a you want and refrigerate the remaining batter up to 2 days. Bring to room temperature before baking.
Ours ending up sitting for a bit more than 1 minute (I'm just amazed it wasn't 10 minutes with 2 little ones under foot.). They were very good, just not quite as gooey in the center. If you like a really melty center, make sure you unmold and eat quickly. If you prefer a more solid center, let them sit a few minutes. Either way, I bet you'll make these again.