Molten Chocolate Cakes
1/2 sticks (2 ounces) unsalted butter
2 ounces semisweet chocolate chips
1 large egg plus 1 egg yolk
3 tablespoons granulated sugar
4 1/2 teaspoons flour
10 peanut butter chips
Confectioners' sugar, for dusting
- Preheat the oven to 450°. Grease and flour two 6-ounce ramekins. Melt the butter and chocolate, whisking until smooth.
- Using an electric mixer, beat the egg, yolk and granulated sugar at high speed until pale and very thick, about 8 minutes (crucial to get these eggs all beat up!) Whisk in the chocolate mixture, then the flour until just combined.
- Divide the batter among the prepared ramekins and submerge 5 peanut butter chips in the center of each. Place the ramekins on a baking sheet and bake until set but still slightly jiggly in the center, 12 minutes or so.
Invert the cakes onto plates, wait a few seconds and remove the ramekins. Dust with the confectioners' sugar and serve immediately.
(I served mine with some whipped cream and a little scoop of Mississippi Mud Pie ice cream...so tasty!)