Molten Chocolate Cakes

Product Description

1 stick of butter
10 ¹⁄₂ oz dark chocolate chips or 3 dark chocolate bars (any solid dark chocolate bar would work well here)
5 eggs
³⁄₄ cup sugar
2 tablespoons flour

Smear room temperature butter into ramekins and dust each with cocoa powder.
Melt butter and chocolate over a double boiler.
Combine eggs and sugar in bowl of a mixer and whip on high speed until very light in color and a ribbon forms on top of the mixture when the whip is lifted (this can take 10 minutes or more).
Pour egg mixture over chocolate mixture and fold while slowly sifting flour in.
Transfer batter to ramekins, cover with plastic and freeze for at least 2 hours (can be kept frozen for 2 weeks).
Allow cake to temper in refrigerator overnight or at room temperature for 15-20 minutes.
Bake in a 400°F oven for 10 minutes.
Remove from oven and serve immediately.