Molten Chocolate Cakes

A very special dessert for your Valentine, these little cakes are just the ticket to anyone's heart!

2 teaspoons butter, melted
4 ounces semi-sweet chocolate, chopped
4 ounces unsalted butter
2 whole eggs, at room temperature
2 yolks, at room temperature
1/4 cup sugar
3 tablespoons flour
1 tablespoon cocoa powder

For garnish and presentation:
1/2 cup fruit coulis (sauce)
 or 4-6 tablespoons confectioner's sugar or cocoa powder
whipped cream
fresh berries and mint leaves

Preheat oven to 450°F. Using the 2 teaspoons melted butter, generously grease four 6-ounce ramekins or custard cups; place on baking sheet or shallow pan, set aside.

In saucepan over low heat or in microwave, melt chocolate and butter, set aside until just warm to the touch. Whip eggs, yolks and sugar until a ribbon trail forms. Combine flour and cocoa powder. Sift half of the flour mixture over egg mixture; fold in using a whisk. Repeat with the remaining flour mixture. Fold in melted chocolate and butter. Spoon chocolate mixture into prepared ramekins or custard cups.

You can prepare this recipe up to 8 hours ahead to this point. Cover and chill ramekins until ready to bake. Allow the ramekins to stand at room temperature 20 to 30 minutes before baking.

Bake in preheated oven 6 to 8 minutes. The cakes will still be very soft on top, and should be soft and gooey in the middle. Remove from oven; let cool 3 to 5 minutes. Meanwhile, prepare the plates: make a puddle of fruit coulis slightly off-center in each of 4 serving plates or dust the plates lightly with confectioner's sugar or cocoa in a fine sieve. Unmold cakes from ramekins by tipping out into an inverted plate, shaking the ramekin gently if necessary to loosen the cake. Dust the top of each cake with confectioner's sugar or cocoa. Place each cake to the side of the puddle of coulis, or slightly off center on the prepared plates. Garnish each with a whipped cream rosette, fresh berries and a sprig of mint. Serve warm.

Serves 4.

Raspberry Coulis:
1-1/2 cup fresh or frozen raspberries, thawed (6 oz.)
3 tablespoons sugar
1-1/2 tablespoons Chambord (optional)

Puree raspberries with sugar in food processor or blender until smooth. Strain through a fine strainer. Stir in Chambord, if using. Makes 2/3 cup. Refrigerate.