Thrifty Recipe- Molten Chocolate Cakes

Photo from Women's Day Magazine

Craving some decadence? Well, these molten chocolate cakes are for you. We (well actually my husband) have made these cakes for guests for the past two weekends and they have turned out great. Both times, we doubled the recipe to make four. I received ramekins for Christmas and have been looking for excuses to use them. This is a great excuse. And super thrifty as well- only five ingredients. Save the egg white you don't use and make an egg-white omelet the next day.

Molten Chocolate Cakes
From Women's Day Magazine

Ingredients:
4 Tbsp unsalted butter, plus more for the ramekins
1 Tbsp flour, plus more for the ramekins
1⁄3 cup bittersweet chocolate chips
1 large egg plus 1 large egg yolk
2 Tbsp granulated sugar

Directions
1. Heat oven to 450ºF. Butter two 6-oz ramekins and dust the inside with flour.
2. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.
3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.
4. Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with confectioners’ sugar and serve with fresh mint or berries, if desired. Serve immediately.

Make-Ahead Tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature.