Hot Chocolate Cakes

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Generously butter the inside of six 6oz (175g) custard cups, and line each with a round of wax paper.

3. 3

   Butter the paper.

4. 4

   Melt the chocolate in a heatproof bowl set over, but not in, a saucepan of simmering water.

5. 5

   Remove from the heat.

6. 6

   Beat the butter and sugar in a bowl with an electric mixer on high speed for about 3 minutes, until light and fluffy.

7. 7

   Beat in the eggs one at a time, beating well after each addition, then add the vanilla.

8. 8

   Sift the flour and salt together and stir into the batter, then stir in the chocolate.

9. 9

   Divide the batter among the cups.

10. 10

    Place the cups on a baking sheet.

11. 11

    Bake for 1215 minutes, or until the sides are set but the centers are still soft.

12. 12

    Top each cup with a serving plate.

13. 13

    Protecting your hands with a kitchen towel, invert both to unmold the cake.

14. 14

    Remove the wax paper.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.