Valentines Day Molten Chocolate Cakes For Two Or More Food

MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
• Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
• Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
• Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
• Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.

VALENTINE'S DAY MOLTEN CHOCOLATE CAKES FOR TWO (OR MORE!)

Steps:

• If making and serving the cakes at once, preheat oven to 425°F Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.
• In double boiler or in the microwave, melt butter with the chocolate, stirring to combine. Remove from heat immediately.
• In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.
• Slowly whisk in the melted chocolate, in a stream, then whisk in flour.
• Divide batter between buttered ramekins.
• At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.
• Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating. Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.
• Remove from oven and let stand 1 minute. Run knife around sides to loosen, then turn them out onto individual serving plates.
• Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.

EMERIL'S EASY MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 450 degrees F.
• Butter and flour 4 (6-ounce) ramekins or baking dishes, tapping out the excess flour.
• Set on a baking sheet.
• In a double boiler, or a glass bowl set over a pan of boiling water, melt butter with the chocolate, cream, and powdered sugar, stirring until smooth.
• Remove from the heat.
• In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes.
• Sift 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 10-12 minutes.
• Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
• Sprinkle cocoa over the cakes, and serve.
• Fresh berries, ice cream or whipped cream make a nice accompaniment.