The Globe and Mail
Always the finest way to serve chocolate, this is often called chocolate volcano because of its rich, solid exterior and oozing saucy interior. Serve with whipped cream. The mixture can be made ahead and refrigerated. Remove from the fridge 30 minutes before baking to allow it to come to room temperature. Make sure the muffin tins are well greased for easy removal of the cakes. This makes more than 2 cakes, so if you can restrain yourself from eating them all, they make a decadent breakfast.
Servings: Serves 2 with leftovers.
Ingredients
225 grams (6 ounces) bittersweet chocolate
1/3 cup unsalted butter
3 tablespoons sugar
3 egg yolks
2 egg whites
3 tablespoons all-purpose flour
Whipped cream
Method
Preheat oven to 425 F.
Butter 5 deep, non-stick large muffin cups and set aside.
Melt chocolate and butter together in a heavy pot over low heat. Cool slightly.
Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 3 minutes.
Pour in chocolate-butter mixture and beat together for 5 minutes or until chocolate lightens in colour and thickens.
In a separate bowl, beat egg whites until stiff peaks form, about 3 minutes. Fold into egg yolk mixture along with flour.
Divide batter between muffin cups. Bake for 5 to 7 minutes or until edges are just cooked and centre is still liquid.
Cool for 5 minutes in tins. Carefully remove to serving dishes. Serve with lightly whipped cream.
Lucy Waverman