Molten Chocolate Cake

Instructions

1. Place semisweet chocolate and rum in a small bowl; set aside. Heat cream in a small saucepan over medium heat until it begins to simmer; pour over chocolate and let sit for 1 minute. Slowly stir until smooth, cover with plastic wrap, and refrigerate until chilled. Divide chocolate mixture into 6 portions. Shape each portion into a ball; place in freezer until chilled.
2. Heat oven to 425°. Grease bottom and sides of six 6-oz. ramekins with butter and dust with flour, tapping out excess; set ramekins aside on a baking sheet.
3. Heat butter and bittersweet chocolate in a small saucepan over medium heat until just melted; remove from heat and let cool for 10 minutes.
4. In a large bowl, beat together sugar, vanilla, salt, and eggs on medium-high speed until thick and pale, 3–4 minutes. Beat in cooled melted chocolate mixture; add flour and mix until smooth. Divide half the batter between prepared ramekins and place a chilled chocolate ball in center of each; top with remaining batter and smooth tops. Bake until just set, 10-15 minutes. Let cool 2–3 minutes.
5. To serve, run a knife around the edge of the ramekins and invert cakes onto 6 serving plates. Dust with confectioners' sugar and serve immediately. I also like to serve these cakes with fresh raspberries and strawberries. Love!

• Servings : 6
• Recipe Type : All Recipes, Sweets