Molten Chocolate Cakes

Whenever I eat out at nice restaurants, I cross my fingers and hope that the dessert menu will include a molten chocolate cake of some kind. It matters little whether it is topped with vanilla ice cream, strawberries, a fresh sprig of mint, or served naked to be enjoyed with its own sauce. It is chocolate cake with a smooth chocolate sauce for a center. How could you not become ecstatic?

If you have never had the pleasure of this delectable dessert's acquaintance, please allow me to be the first to introduce you two.

The molten chocolate cake has always been the most gourmet of gourmet treats in my mind. It is only to be eaten on the most sacred of occasions. Perhaps that is because, even in the trendiest restaurants, the menu requests 30 minutes to prepare this treat. After gleefully discovering its presence on the menu, I sit in my chair and ponder the mysterious steps the chef must undergo to create this magical wonder. What a process it must be!

Alas, as I am discovering with most of my favorite foods, it is surprisingly simple to make. And what a dessert to serve to company! It can be prepared the day before, refrigerated and then popped into the oven right before dinner is finished.

Molten Chocolate Cakes
(adapted from epicurious.com)

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 T (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 C powdered sugar
1/2 C flour

Vanilla Ice Cream
fresh mint (for garnish)

Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. The recipe up to this point can be made 1 day ahead: cover with saran wrap, chill.

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Top with ice cream and sprig of mint, serve immediately.

Makes 6.