I came across this fabulous recipe many years ago in an issue of Bon Apetit. It is delicious, easy and impressive. If you like rich gooey chocolate desserts, you will love this gem. I usually make the batter earlier in the day or the day before and refrigerate it. Then I can visit with my friends up until the time the cakes go in the oven.
MOLTEN LAVA CAKES
5 oz.(3/4 cup) bittersweet(not unsweetened) or semisweet chocolate, chopped 10 tablespoons (1 1/4 sticks) unsalted butter 3 large eggs 3 large egg yolks 1 1/2 cups powdered sugar 1/2 cup all lpurpose flour
Vanilla ice cream or whipped cream
Preheat oven to 450 degrees F.
Butter six 3/4 cup custard cups and dust them well with granulated sugar. 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 custard cups, dividing equally.
Bake cakes on cookie sheet until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated.
Run knife around hot cakes to loosen and immediately turn cakes out onto plates. Serve with ice cream or whipped cream. Enjoy.
I usually wear heavy rubber gloves when turning cakes onto plates to keep from burning myself. It works well to place plate upside-down over custard cup and turn over to shake cake out.
Don't let cakes sit in custard cups too long because they will continue to cook, making them less gooey. Gooey is good. The hardest part about this recipe is judging the time. Since ovens vary slightly, you just have to experiment. If you want it even more rich, add a teaspoon of espresso powder disolved in one teaspoon of hot water, and add a teaspoon of vanilla. Mix these into the melted chocolate.