Emeril's Molten Chocolate Cakes

Emeril's Molten Chocolate Cakes is the name of this recipe, but I think that it should be called, A Little Heaven On Earth with a gooey center!  This recipe was pretty easy and surly impressive for the one the that you are making it for!  I believe that the recipe can be made ahead of time and then baked, but I will have to check on that one!

Molten Chocolate Cakes
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 servings

Ingredients:
1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt

DIRECTIONS:
Preheat the oven to 450 degrees F. Grease and flour 4
(6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each,
tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3
minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg
mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed
but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Serve with vanilla ice cream!!

-Lori