Molten Chocolate Cakes

(from JessiVance’s recipe box)

Best when served warm. The souffle dishes can be filled and refrigerated several hours before serving, brought to room temperature, then baked at the last minute.

Source: The New York Times Dessert Cookbook

Serves 4 people

Categories: Dessert

Ingredients

  • 6 Tbsp unsalted butter, softened, plus more for pans or souffle dishes
  • 1/3 C all-purpose flour, plus more for pans or souffle dishes
  • 2-3/4 oz bittersweet chocolate
  • 1/3 C sugar
  • 3 large eggs
  • 4 pinches fleur de sel

Directions

  1. Preheat oven to 475 degrees. Butter and flour 4 half-cup souffle dishes or muffins.

  2. Using a double boiler, melt chocolate and 6 Tbsp butter. Add sugar, and stir until melted. Remove from heat, and set aside to cool.

  3. In a bowl, beat eggs until whites and yolks are blended. Stir in 1/3 cup flour until smooth. Gradually whisk in chocolate mixture until well blended. Divide among souffle dishes.

  4. Bake cakes until puffed and dry on surface but still soft in center, about 6 minutes. Unmold cakes from dishes or pans, and place on serving plates. Sprinkle with fleur de sel, and serve hot or cool.

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