Valentine'S Day Molten Chocolate Cakes For Two (Or More!)

1. 1

   If making and serving the cakes at once, preheat oven to 425u00b0F Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.

2. 2

   In double boiler or in the microwave, melt butter with the chocolate, stirring to combine. Remove from heat immediately.

3. 3

   In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.

4. 4

   Slowly whisk in the melted chocolate, in a stream, then whisk in flour.

5. 5

   Divide batter between buttered ramekins.

6. 6

   At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.

7. 7

   Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating. Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.

8. 8

   Remove from oven and let stand 1 minute. Run knife around sides to loosen, then turn them out onto individual serving plates.

9. 9

   Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.

* Per serving · 4 servings · Values may vary.