Chocolate Molten Cakes

When I'm in the mood for chocolate I want rich, dense, real chocolate.  Here's a great recipe that can be easily doubled for guests!  I hope the step-by-step photos help.

Chocolate Molten Cakes

4-5 ounces dark chocolate (I use Aldi dark chocolate)

½ stick butter

1 Tbs red wine

1 tsp vanilla

¾ cup powdered sugar

2 eggs

1 egg yolk

½ cup flour

Grease 4 standard custard cups/ramekins (4 in. across), or 6-8 smaller ones (3 in. across).  I made 12 smaller molten cakes by doubling this recipe for a ladies' dinner I served.

Place on a baking sheet. 

Microwave butter in a large glass bowl until melted.  Stir in chocolate until completely melted.  Always melt chocolate at low power otherwise it will seize up.

I use a Pyrex glass bowl and give it short microwave zaps and it always melts beautifully.

Add wine, vanilla, and sugar and stir well.  

It might seem stiff, it’s ok.  Just keep stirring.

Add eggs, yolk, and flour.  The mixture will look odd,  just keep stirring then it will gel together and look like a shiny cake batter.

Pour into cups and bake in a preheated oven at 425 degrees for 13 minutes for ramekins (11 minutes for smaller cups).  I serve them hot by placing the ramekin on another small dish.  I warn everyone that the chocolate dish is hot. They will be runny on the inside but firm around the outside!