The ultimate dessert for serious chocolate lovers, molten cakes are the rage at trend-setting restaurants. Freezing the batter before baking guarantees ooey-gooey success.
4 oz. bittersweet chocolate, finely chopped (1 cup)
4 oz. (1 stick) unsalted butter, cut into pieces
3 large eggs
¼ cup sugar
1 ½ Tbs. all-purpose flour
Coat 6 6-oz. ramekins with cooking spray, and dust with flour.
Melt chocolate and butter in double boiler, stirring often.
Beat eggs and sugar with electric mixer at high speed 3 minutes, or until thick and pale yellow. Fold in chocolate mixture. Sprinkle in flour, and whisk to blend. Divide among prepared ramekins. Cover with plastic wrap, and freeze 6 hours, or overnight.
Preheat oven to 400F. Place ramekins on baking sheet. Bake 15 minutes, or until puffed and set around edges, but still somewhat soft in center. Let stand 1 minute. Run sharp knife around edges, and invert onto dessert plates. Serve hot.