Molten Chocolate Cakes

Before...

After!

What can I say?... I'm a chocolate addict
If you've never eaten one of these beauties I recommend you stop what you're doing and start baking! They're absolutely delicious, elegant. satisfying and easy!

• 1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
• 4 teaspoons all-purpose flour, plus 2 tablespoons
• 6 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons cold heavy cream
• 2 tablespoons confectioners' sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch salt

Preheat the oven to 450 degrees. Grease and flour the ramekins with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet. In a double boiler set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

* 12 minutes was is a perfect time to take the cakes out. I let them cook for 16 minutes and it was a bit too much...