Molten Chocolate Volcano Cake
Makes: 8 servings (halves and quarters well)

* 14 oz bittersweet or semisweet chocolate
* 1ΒΌ cups unsalted butter
* 6 eggs
* 6 egg yolks
* 2 tsp vanilla extract
* 3 cups confectioners sugar
* 1 cup all purpose flour

Butter 8 3/4 cup souffle dishes (ramekins), Preheat oven to 425.

Stir chocolate and butter in a double boiler until melted and smooth. Allow to cool slightly.

Whisk eggs, egg yolks, and vanilla in a large bowl.

Whisk in sugar, then chocolate mixture, then flour.

Transfer batter to the prepared dishes, filling to the top. This can be made to this point up to one day ahead and refrigerated.

Bake cakes until the batter has risen above the dish, top edges are dark brown, and centers are soft and runny, about 15 minutes (18 for refrigerated batter).

Run a knife around cakes to loosen and let rest in dishes 5 minutes.

Place a plate gently on top of cake and invert onto plate. Dust with confectioner’s sugar.

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