Molten Chocolate Cakes

Serve these individual steamed cakes while still warm so that the soft chocolate center oozes when cut into.

Ingredients

8 ounces (1 1/3cup) semisweet chocolate chips or bittersweet chocolate, chopped

8 tbsp. (1 stick) unsalted butter

1/4 cup brewed espresso

4 large eggs

4 large egg yolks

1/2 cup sugar

1/4 cup flour

1 large pinch salt

1 tsp vanilla

Vanilla or coffee ice cream, for serving

Directions

Combine chocolate, butter, and espresso or cream in a medium saucepan.  Heat over low heat just enough to melt chocolate.  Remove from cooktop and cool slightly.

Whisk whole eggs, yolks, and sugar together in a medium bowl.  Sift flour and salt over the eggs and whisk thoroughly.  Whisk in melted chocolate and vanilla.   Pour mixture through a strainer if lumpy.

Distribute chocolate cake mixture evenly among 8 espresso cups or small ramekins.  Time may vary based on size of dish.  Place in small perforated steam tray and slide in over.

Steaming Directions

Select Steam Cooking and set cooking time for 6 minutes.  When tone sounds, check that cakes are puffed and dry and toothpick inserted in center comes out with moist batter attached.  Steam for an additional minute or two, if necessary based on the quantity your are steaming.

Serve warm in the espresso cups or ramekins with ice cream.