Molten Chocolate Cake

Ingredients · for 4 (scales to your household)

• 5 oz Bittersweet chocolate $3.38
• 2 Tbsp Butter $0.40
• 2 Eggs $0.81
• 2 Egg yolks $0.65
• 1/4 cup sugar $0.07
• 1/2 tsp Pinch of salt $0.03
• 2 Tbsp Flour $0.03
• 1 tsp Vanilla extract $0.10
• 1/2 Tbsp instant coffee or espresso $0.30

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat the oven to 425°F.
2. Lightly butter four 6-ounce ramekins or custard cups.
3. Bring a few cups of water to a boil in a medium saucepan over low heat.
4. Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter.
5. Cook, stirring occasionally until both the chocolate and butter have fully melted.
6. Use an electric mixer to beat the eggs, egg yolks, sugar, and salt until pale yellow and thick, about 5 minutes.
7. Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee if using.
8. Pour the mixture into the prepared ramekins.
9. Stick one good chunk of chocolate in the center of each ramekin.
10. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set (the center should still be mostly liquid).
11. The cakes can be eaten straight from the ramekins, but it's more dramatic to slide them on to plates (after letting them rest for a minute or two), where the molten chocolate can flow freely.

Per serving