Molten Chocolate Cakes

Hello! And happy Valentine's Day. I'm in Washington D.C. today enjoying a weekend with friends and My Sister. That means Conservative Boy and Butter are playing bachelor.

To make up for the fact that I'd be gone for Valentine's Day (although C.B. doesn't care too much—he thinks it's a stupid holiday), I stood in front of the cupboard the other night trying to figure out what I could make that would wow for dessert—without going to the store or spending more than about 20 minutes in the kitchen.

And then I saw my Baker's bittersweet chocolate, 3 pieces to be exact, leftover from my mocha fudge sauce making at Christmas. Bingo!

This molten chocolate cake recipe actually came from the inside of the chocolate box. And it's easy. Really, take my word for it. Easy. But your honey won't think so. He or she will take one look at it and be amazed ... and salivating. So if you're looking for a last-minute treat for dinner tonight, try this. You won't regret it. (I halved the recipe, by the way.)

Molten Chocolate Cakes
1 pkg (6 squares) Baker's Bittersweet Baking Chocolate
10 tbsp butter (sorry—I didn't say anything about healthy!)
1 1/2 cups powdered sugar
1/3 cup flour
3 whole eggs
3 egg yolks

Grease 6 (6-oz) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; stir with wire whisk until well blended. Divide batter evenly among prepared custard cups.

Baked at 425 degrees for 14 to 15 minutes or until cakes are firm around edges but soft in the centers. Let stand 1 minute. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Garnish as desired (not that they need any help!). Serve immediately. Makes 6 servings.

(You can make these ahead of time; just cover the cups and place them in the fridge until you're ready to bake.)

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