Molten Chocolate Cakes

The trick to these cakes is to NOT bake them until they are dry... you want them to still be soft on the inside.

Molten Chocolate Cakes

4 oz bittersweet or semisweet chocolate, chopped

½ cup unsalted butter, cut into small pieces

4 Tablespoons unsweetened cocoa powder

½ cup sugar

4 large egg yolks

2 large eggs

1 Tablespoon all purpose flour

Powdered sugar

Mint leaves

Preheat oven to 350. Butter four 6oz ramekins (or you could make six 4oz size). Stir chocolate and butter in small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa and sugar. Whisk in egg yolks, then whole egg and flour. Divide batter between prepared ramekins. Bake cakes uncovered until edges are set but center is still shiny, about 22 minutes. To serve, cut around cakes to loosen; turn out onto plates. Sift powdered sugar over and garnish with mint. (Batter can be made day ahead and refrigerated)