Molten Chocolate Cakes

YUM!!

These little cakes were very very yummy!  We ate them with a chocolate whip cream and I wished we had strawberries or raspberries to go with it!

It is fun to have individual portions (although we did split them with the kids) and not have to much leftovers too!

Be careful not to over whip and under bake!  I think I might have mixed the egg whites a little too much!  They still were quite delicious and fun for a special occasion!

Molten Chocolate Cakes

(www.joyofbaking.com)

• 1/2 cup butter, cut into pieces
• 6 ounces semi-sweet or bittersweet chocolate, chopped
• 3 large eggs, separated
• 1/3 cup sugar
• 1 tsp vanilla
• 1/8 tsp cream of tartar
• 1 tbsp sugar

Preheat oven to 400 degrees, place oven rack in center of oven.

Generously butter 4-6 eight ounce ramekins and dust the inside with white sugar.  Place the prepared ramekins on a baking sheet.

In a double boiler or a heat proof bowl over a pan of boiling water, melt your butter and chocolate.  Remove from heat when melted and set aside.

In a mixing bowl, beat your egg yolks and 1/3 cup sugar until thick, pale, and fluffy~when you raise your beaters the egg mixture should form slow ribbons falling back into your bowl.  Beat in your vanilla and then add your chocolate.

In another clean bowl, whip your egg whites until frothy.  Add your cream of tartar.  Continue to whip until soft peaks form.  Gradually add the 1 tbsp sugar and whip until there are stiff peaks.

With a rubber spatula, fold the egg whites into your chocolate mixture.  Do not over mix, only mix until incorporated.  If you over mix your batter will deflate.  Divide your batter between your bowls and bake for 10-15 minutes or until the outside edges are set but the middle may look a little wet.

Immediately remove from the oven and let them rest for a couple minutes.  Serve in the molds or you can take them out and serve in another dish with fruit, whipped cream.