Molten Chocolate Cake

Yes, that IS a paper plate.  So what?

There is nothing healthy about this recipe, but I don't care.  This is one of my favorite dessert recipes.  It's easy enough to whip up after a 11 hour day/work-out/dog walk before company comes over (I've never done that before...), but super impressive.  Peter's optometry school friends really enjoyed these devilish little cakes.  I bet you will too!

Melted butter and chocolate...we are off to a good start

You could add in a teaspoon of finely ground coffee for a mocha-like effect.  That's super yummy.  As a matter of fact, coffee makes chocolate taste more chocolaty, not coffee-like.  I didn't do that this time, but I've done it before and it's yummy.

This is the consistency of your finished batter.  Runny, super runny.
It will be ok.

I have small custard dishes, which work perfectly to bake these individual cakes.  I'm not sure if this would translate well to an 8x8 cake pan, but you could try.  Otherwise go get yourself some cute custard dishes (4 oz).  You'll need them for the creme brulee recipe coming up.

Molten Chocolate Cake
1 stick butter
8 oz chocolate (bittersweet or semi-sweet)
3/4 cup sugar
2 tsp vanilla extract
3 whole eggs
3 egg yolks
1/2 cup flour

Preheat oven to 425.  In a microwave safe bowl, melt butter and chocolate (stirring frequently).  Whisk in sugar and vanilla extract.  Add eggs, one at a time and beating well between additions.  Fold in flour.  Pour into greased individual ramekin dishes (about 2/3 full).  Place on cookie sheet and bake 16 minutes or until set but not cooked all the way through.

Use a knife to loosen, and invert onto serving plate.  Serve individual cakes with ice cream or cool whip.