Dark Chocolate Molten Cakes

From My Carolina Kitchen - serves 6

8 tablespoons (1 stick) butter, plus additional for buttering the ramekins

10 ounces good quality dark chocolate, chopped into small pieces

1/3 cup plus 2 tablespoons all-purpose flour, plus additional for flouring the ramekins

¼ cup sugar

4 large eggs, beaten

Powdered sugar

Optional toppings:

French glacée, ice cream or gelato

Whipped cream

In a double boiler (or set a bowl tightly over a pot of simmering water), melt the butter, then add the chopped chocolate to the hot butter, stirring constantly until all of the chocolate has melted. Remove from the heat and allow to cool for about 30 minutes. If desired you can place the bowl in the refrigerator briefly, but do not let the chocolate harden.

Preheat the oven to 400 degrees F. Butter and lightly flour six 6 ounce ramekins, making sure not to miss any spots or the cakes will stick. Place them on a sheet pan (lined with Silplat if available to keep the ramekins from sliding).

Combine the flour and sugar in a medium-sized bowl. Whisk in the eggs until well blended and there are no visible lumps. Whisk in the cooled chocolate mixture until combined completely. Divide the batter evenly among the ramekins. They should be two thirds full.

At this point the recipe can be made in advance and refrigerated for up to 6 hours. Bring to room temperature before baking.

Bake in the middle rack of the oven until the cakes have puffed up a bit and the cakes still jiggle slightly when shaken, about 10 to 12 minutes. (I advise checking them at 9 minutes.) The cakes will be slightly fluid at 10 minutes and a little more cakelike if baked for the 12 minutes. If you like a real runny center, take out at 9 minutes. Let sit for 1 minute.

Carefully remove the ramekins for the sheet pan. Place a plate on top of each ramekin and, with a potholder to protect your hands, carefully invert the cake onto individual plates. Let it sit for 10 seconds, then lift up each ramekin off of the cake. Alternately you may serve the cakes in the ramekins if you wish. Sprinkle the cakes with powdered sugar and if desired, a scoop of French glacée ice cream, gelato, or sorbet and/or whipped cream.

Adapted from Simple Soirees by Peggy Knickerbocker, serves 6