Chocolate Molten Cake

Created for the 0.3 L Mini Heart Cocotte

Directions:

1. Preheat oven to 425°F (218°C).
2. Grease ramekins with extra butter.
3. Melt both chocolates and measured butter in the microwave or on a double boiler.
4. Add flour and sugar to the chocolate mixture.
5. Stir in the eggs, egg yolks, vanilla and salt.
6. Divide the batter evenly between the ramekins.
7. Place in the oven and bake for 14 minutes. Serve warm.

Ingredients:

• 6 oz. (170 g) bittersweet chocolate, finely chopped
• 2 oz. (57 g) semisweet chocolate, finely chopped
• ½ cup (125 ml) unsalted butter, cut into pieces, plus extra for greasing ramekins
• ½ cup (125 ml) all purpose flour
• 1½ cup (375 ml) icing sugar
• 3 large eggs
• 3 egg yolks
• 1 tsp (5 ml) pure vanilla extract
• ¼ tsp (1 ml) salt

Created for: 0.3 L Mini Heart Cocotte
Cooking Time: 14 minutes
Serving Size: 4