Molten Chocolate Cake

This is one of my favorite desserts to make for friends. It's very simple in preparation but has an extremely rich flavor, and, if baked just right, an amazing presentation. It's gooey to the point of a runny custard in the middle, but crunchy crispy on the outside. A must is to serve it with vanilla bean ice cream.

Makes 4

Ingredients:

5 ounces bittersweet or semisweet chocolate, chopped
6 Tbsp (3/4 stick) unsalted butter
2 large eggs
2 large egg yolks
1/2 tsp vanilla bean seeds (extract will work if it is not too alcohol tasting)
3/4 cup sugar (powdered is best)
1/3 cup whole wheat flour

Directions:

Preheat the oven to 425F.
Butter and flour 4 small ramekins.

Mix together chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
Whisk together eggs and vanilla in separate bowl. Whisk in sugar. Add to chocolate mixture.

Add flour to mixture.
Divide batter evenly among the ramekins.
If you make this ahead, you can cover and refrigerate for an afternoon.

Bake until the top of the cakes have just cracked, 15 minutes (add 2 minutes if refrigerated). Cracking is a quick process, and the middle solidifies within a minute, so you should watch carefully as the baking time comes to end.

Let cool for 5 minutes, run a knife along the edges, and invert onto plates. Serve with ice cream.