John Scott's Molten Chocolate Cakes

I have no idea where Daddy got this recipe, but he made it at some of his famed dinner parties and sent it to me. It never fails and is the best of the many versions of this recipe I have tried. Note that it only makes 4 - I have never tried to double it, so I have no idea what would happen!

Yes, this is the Ladies' Night staple! Yours at last! Please send payment promptly made out to Isaac's College Fund.

1 stick unsalted butter
6 oz best bittersweet chocolate
2 whole eggs
2 egg yolks
1/4 cup sugar
pinch of salt
2 tbs flour

Heat oven to 425. Butter and lightly flour 4 6-ounce ramekins. Place on a baking sheet. Melt butter and chocolate in a double boiler over simmering water. In a medium bowl, beat eggs with the two yolks, sugar and salt until thickened and pale. Whisk chocolate mixture until smooth. Quickly fold chocolate mixture into egg mixture along with the flour. Spoon evenly into the ramekins. Bake 12 minutes or until sides are firm and center is soft. Let cakes cool 1 minute. Cover each ramekin with an inverted dessert plate. Carefully turn plate over, wait 10 seconds and then unmold onto plate. Serve immediately with any of the following: fresh raspberries, mint, vanilla ice cream.




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