One of the reasons there’s absolutely no reason to banish molten chocolate cakes from your dessert diet, trendy or not, is that the ingredient list runs only five ingredients long. There’s butter (salted), sugar, eggs, chocolate, and a tiny spoonful of flour.
The chocolate and butter run together, getting melted in the microwave in a glass bowl or measuring cup. (You can also use a double boiler, but microwave is much easier.) You whisk the melted chocolate then leave it to be while you turn to the eggs. Your arm will get a workout turning the egg, egg yolk, and sugar into a voluminous cloud, the heart and soul of the future cakes.
When you combine the chocolate and eggs, you want to fold the chocolate in so as not to deflate all that volume you created.
Pour the batter into buttered, floured ramekins and bake them just before you want to eat. They’re only in the oven for about 10 minutes.
We like to serve with berries and a little whipped cream–but you could try a scoop of your favorite ice cream, too.
Pre-heat oven to 425°F. Butter and flour two 6-ounce ramekins, tapping out the excess flour. Place the prepared ramekins on a baking sheet.
Melt the chocolate and butter in either your microwave (using 10-second intervals and stirring frequently to avoid burning the chocolate) or a double boiler. Whisk until smooth.
In a large bowl, whisk together the egg, yolk and sugar, stirring until the mixture is thickened and pale, about 5 minutes. It will also grow in volume. If you have a kitchen aid mixer or a hand mixer you will save your arm the effort!
Gently fold the chocolate/butter and flour into the whipped eggs. Pour the batter into the prepared ramekins. Bake for 10 to 12 minutes, or until the sides are firm but the middle is still soft.
Serve the cakes in the ramekins or invert each onto a plate. Accompany with whipped cream or ice cream if desired.
This recipe makes a pair of cakes and is easily doubled.