Individual Molten Chocolate Cakes

Let's Cook

1. Step 1.

   Have all ingredients at room temperature, about 70°F. Preheat the oven to 400°F. Butter 9 cups of a standard muffin tin. Sprinkle inside the muffin cups: Sugar

2. Step 2.

   Shake the sugar around the inside of the muffin cups to coat, then dump out any excess sugar.

3. Step 3.

   Heat in the top of a double boiler or a heatproof bowl set over barely simmering water: 6 ounces (170g) semisweet or bittersweet chocolate, coarsely chopped; 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter

4. Step 4.

   Remove from the heat. Sift into the chocolate-butter mixture: ¼ cup (20g) unsweetened cocoa powder; 2 tablespoons (15g) cake flour; ¼ teaspoon salt

5. Step 5.

   Stir until smooth. Stir in: 4 large egg yolks (whites reserved)

6. Step 6.

   Beat in a medium bowl on medium speed until soft peaks form: 4 large egg whites; ¼ teaspoon cream of tartar

7. Step 7.

   Gradually add, beating on high speed until the peaks are stiff but not dry: ¼ cup (50g) sugar

8. Step 8.

   Use a silicone spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Fill the muffin cups about three-quarters full. Bake until the cakes look set on top but are still gooey in the center, 5 to 6 minutes (a minute or so longer if the batter has been refrigerated). Let sit for 2 to 3 minutes; the cakes will shrink slightly from the sides of the tin. Place a rack over the cakes and invert to unmold. Serve hot, accompanied with: Whipped Cream