My birthday falls shortly after Thanksgiving and just a few short weeks before the onslaught of Christmas merriment. While I L.O.V.E. cake, I have to step back and be practical about how much cake I should eat between slices of pumpkin pie and trays of Christmas cookies. I'm able to temper my cake needs with decadent molten cakes. These single serving beauties take only minutes to prepare. There are many variations; in the past we've had peanut butter, marshmallow, chocolate, and black forest, but the kind Adam made this year may be the best I've had to date.

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.

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