INDIVIDUAL MOLTEN CHOCOLATE CAKES

PG TESTED

These cakes look (and taste) decadent, but they are extremely easy to make. In the unlikely event there are leftovers, the chocolate won't be molten the next day, but it will have the consistency of pudding and taste just as chocolatey. There are worse things to eat.

• 4 ounces bittersweet or semisweet chocolate, chopped
  
• 1/2 cup unsalted butter
  
• 2 large eggs plus 2 large yolks
  
• 1/4 cup sugar
  
• 3 tablespoons all-purpose flour
  
• Confectioners' sugar

Position rack in middle of oven and preheat to 450 degrees. Butter and flour 4 four-ounce ramekins; butter and flour again.

Melt chocolate with butter in the top of a double boiler, or in a metal bowl set about 1 1/2 inches of nearly simmering water, whisking continually until smooth.

Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.

Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, the sides are set and they are slightly jiggly in the center; underbaking is better than overbaking.

Carefully invert each cake onto a serving plate and let sit 20 seconds.

Unmold by lifting up one corner of the mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.

Serves 4.

-- "The Chocolate Deck: 50 Luscious Indulgences," by Lori Longbotham