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Margaret Wysocki's Hot ChocolateMolton Cakes

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  • Generously butter eight 3/4-cup ramekins or custard dish. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. Stir chocolate & butter in heavy medium saucepan over low heat until smooth. Remove from heat.
  • Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, and then fold in remaining chocolate. Fold in flour. Divide batter among ramekins or dishes. (Can be made 1 day ahead). Cover with plastic; chill. Bring to room temperature before continuing.)
  • Preheat oven to 425°F. Place ramekins/dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. Top each cake with scoop of coffee or vanilla bean ice cream & serve immediately. Enjoy!


For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent).

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