Molten Flourless Chocolate Cake

1. 1

   Preheat oven to 425u00b0.

2. 2

   Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.

3. 3

   In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.

4. 4

   Remove eggs from heat, and whisk for another minute until eggs are very fluffy.

5. 5

   Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.

6. 6

   Let the chocolate and butter melt; remove from heat.

7. 7

   Let mixture cool slightly by stirring occasionally, about 5 minutes.

8. 8

   Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).

9. 9

   Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).

10. 10

    Fill them 3/4 of the way full and place on a baking sheet.

11. 11

    Bake for 10-12 minutes, depending on how gooey you'd like the centers.

12. 12

    Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.

* Per serving · 4 servings · Values may vary.

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