Molten Chocolate Cake

Step 1

Put the butter in a medium bowl andmelt it in the microwave. Add the chocolateto the hot butter and stir until melted.

Step 2

Crack 2 eggs into a bowl, and add2 more yolks (discard the extra whites).Add the sugar, and beat or whisk untillight and thick, about 1 minute. Add eggmixture and 2 teaspoons flour to themelted chocolate; beat until combined.

Step 3

Butter and lightly flour four 4-ouncemolds or ramekins (make sure not to missany spots, or the cakes will stick). Tap out theexcess flour. Divide the batter amongthe molds. (At this point you can refrigeratethem for up to 3 hours; just bring themback to room temperature before baking.)

Step 4

When you’re ready to bake, heat theoven to Put the molds on a rimmedbaking sheet and bake until the cakeshave puffed up a bit, the tops are barely setand the cakes still jiggle slightly whenshaken, 7 to 9 minutes (better underbakedthan overbaked). Let sit for 1 minute.

Step 5

Put a plate on top of the ramekin and(with a potholder to protect your hand)carefully invert the cake onto the plate.Let it sit for 10 seconds, then lift upthe ramekin. Serve immediately, with icecream, sorbet or whipped cream.