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Print this Recipe    Molten Center 06

Soft Chocolate Cake
Makes 4 individual cakes

1/2 cup (1 stick) butter, plus some for buttering the molds
4 squares (4 ounces) bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

In the top of a double boiler set over simmering water, heat the
butter and chocolate together until the chocolate is almost completely
melted. While that's heating, beat together the eggs, yolks, and
sugar with a whisk or electric beater until light and thick.

Beat together the melted chocolate and butter; it should be quite
warm. Pour in the egg mixture, then quickly beat in the flour,
just until combined.

Butter and lightly flour four 4-ounce molds, custard cups, or
ramekins. Tap out excess flour, then butter and flour them again.
Divide the batter among the molds.

Preheat the oven to 450F. Bake the molds on a tray for 6-7 minutes;
the center will still be quite soft, but the sides will be set.

Invert each mold onto a plate and let sit for about 10 seconds.
Unmold by lifting up one corner of the mold; the cake will fall
out onto the plate. Serve immediately.

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