Decadent Molten Lava Chocolate Cake

This recipe is adapted from a Food & Wine magazine. I like that it's chocolate that is the real star of the show for this warm, decadent dessert. I also used a rich chestnut flour from Italy, which has a sweetness to highlight the chocolate- this could be substituted with pastry flour or arrowroot flour- or whatever you have that's very smooth for flour.

To make this you will need:

• 1 stick of butter 
• 6 ounces of bittersweet chocolate
• 2 large eggs
• 2 egg yolks
• 1/4 sugar 
• a pinch of salt 
• 2 tablespoons chestnut flour, plus more for dusting 

Preheat the oven to 450. 

Using 6 oz ramekins, butter and flour them- tapping out the extra flour. 

Use a double boiler over simmering water to melt the butter. Add in the chocolate and turn with a rubber spatula to mix well. 

In a medium sized bowl, use an electric mixer to beat the eggs and egg yolks with the sugar and salt at a high speed until pale and thickened. 

Continue to turn chocolate with butter until smooth and glossy. Fold the chocolate into the whipped egg mixture along with the flour until just blended. Spoon this batter into the dusted ramekins and set onto a lipped baking sheet. 

Bake for 10 minutes. The sides should be firm like a cake and center- soft. 

Let the cakes cool a minute or two and then use a knife to release the cake around the edges. Place a plate on top of ramekin and turn up side down on plate. Let this sit for several seconds before pulling ramekin off the cake to serve. 

Bon Appetit xoxo Renee