Flourless Chocolate Oh-so-good Molten Cake

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, chopped
• 6 tablespoons unsalted butter
• 1/4 cup unsweetened cocoa
• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons granulated sugar

Recipe

• 1 have all ingredients at room temperature before you start.
• 2 preheat the oven to 400° f.
• 3 prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
• 4 using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
• 5 remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
• 6 beat egg whites with cream of tartar until soft peaks form.
• 7 gradually add sugar, beating on high speed until stiff but not dry.
• 8 use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
• 9 fold in remaining whites.
• 10 spoon into prepared muffin tins.
• 11 (if you aren't baking them for immediate consumption, they may be refrigerated at this point.) bake until the tops of the cakes are slightly cracked but the centre is still gooey.
• 12 this will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
• 13 remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
• 14 place a cake rack over the pan and invert.
• 15 the cakes will fall out.
• 16 serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.