Molten Chocolate Cake

Recipe

Serves 4

• 1 stick (4 oz) unsalted butter
• 6 ounces bittersweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch salt
• 2 Tbsp flour

Prep: Preheat oven to 450. Butter & flour four 6 oz ramekins. 
Gently melt the butter with the chocolate.  Whisk until smooth. Do this in a double boiler if you have one. Or a poor man’s double boiler (bowl balanced over pot of boiling water) if you don’t.  You’re in good company, that’s how we do it!
In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale. 
Fold the chocolate mixture and flour into the egg mixture. Spoon the batter into the ramekins and bake at 450 for 8-9 minutes.  (Food & Wine recommends 12 minutes but we found that to be too long, but possibly because of high altitude issues.  We’re at 5,000 ft. If anyone gives this a try please let us know!)
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.