Molten Chocolate Cake

This intimidating dessert is actually one of the simplest there is!  Next time you're having a dinner party, prep this the morning of and put the batter into a large Ziploc bag.  After dinner, snip the corner of the bag, pipe the batter into each of your ramekins and in 12 minutes you've got an amazing dessert that will have your guests thinking you're a confectionery goddess!  Top it with a small scoop of the whipped white chocolate ganache, or simply pair it with a scoop of your favorite ice cream.  (Or be BAD like me and do both!)  Keep it simple and classic with vanilla.  Or jazz it up a bit with cherry or mint chip.  Just don't go too crazy, cause you want this rich chocolaty little treat to shine.  Enjoy!

Molten Chocolate Cake
recipe by Gale Gand
4 ounces plus 3 tablespoons butter
5 ounces bittersweet chocolate
3 yolks
3 eggs
1.5 cups powdered sugar
1/2 cup flour
(Can easily be doubled)

Melt the chocolate and butter together.  (You can do this in the microwave at 50% power for 30 seconds, stir, and continue with 15 second intervals if needed.) Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. You can refrigerate the batter until ready to bake or bake immediately.  Fill 6 greased 4-ounce ramekins with the batter bake in a preheated 450 degree F oven for 8 - 10 minutes from cold, or 6 - 8 minutes from room temperature.  Let set for 2 minutes.   Turn out onto the plate.

Optional Garnish:

White Chocolate Ganache
2 cups heavy cream
8 ounces white chocolate, chopped

Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.