Molten Chocolate Cake

These individual serving cakes were all the rage a few years ago, but you don’t see recipes for these cakes very often any more. They are a good option if you want a dessert that you can prep ahead of time, then finish at the last minute for a warm freshly prepared dessert.

Molten Chocolate Cake

8 oz semi-sweet chocolate

6 tblsp butter

1/4 cup cocoa

1/4 cup flour

1cup fine diced pears (drained)

4 egg whites

4 tblsp brown sugar

Directions

1. Preheat oven to 400 degrees. Butter and sugar 8 individual ramekins or muffin cups
2. Melt the chocolate and butter in a double boiler stirring frequently until smooth. Remove from heat add the pears, then sift in the flour and cocoa, whisk until smooth.
3. Meanwhile, beat the egg whites until they form soft peaks, add the brown sugar and beat for a few minutes more
4. Fold 1/3 of the egg whites into the chocolate with a rubber spatula , thoroughly incorporating. Gently fold in the rest. you may make the batter to this point and refrigerate it for several days.
5. Fill the cups about 2/3 full . Bake until they have risen and cracked in the center, about 7 or 8 minutes. Longer if the batter was refrigerated
6. Let the cakes sit for a few minutes then turn out and serve with whipped cream