Warm Chocolate Cake

• 1 cup unsalted butter, softened
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon instant espresso powder
• 4 large eggs
• 4 large egg yolks
• 2/3 cup granulated sugar
• 4 teaspoons all-purpose flour
• flour or cocoa, for dusting molds
• unsalted butter, for buttering molds

1. Preheat oven to 450u0b0F.
2. Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
3. In a small saucepan, bring 2 inches of water to a boil.
4. In a large glass bowl, add butter, chocolate and espresso powder.
5. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
6. Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
7. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
8. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
9. Divide the batter between the molds.
10. Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
11. Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
12. Garnish with sweetened whipped cream and serve warm.

unsalted butter, bittersweet chocolate, espresso powder, eggs, egg yolks, granulated sugar, allpurpose, flour, unsalted butter

Taken from www.food.com/recipe/warm-chocolate-cake-128036 (may not work)