Bittersweet Molten Chocolate Cakes

Serves 8

Ingredients:
8 ounces Bittersweet Chocolate
1½ sticks Butter
3 Eggs
3 Egg Yolks
1 tablespoon All-Purpose Flour
5 tablespoons Sugar – plus more for molds
Coffee Ice Cream, if desired

Method:
Preheat oven to 425° F. Butter eight 6-ounce soufflé molds and sprinkle sugar in each of them to coat.
Over low heat in a saucepan, stir chocolate and butter together until smooth. In a mixer beat eggs, egg yolks, and sugar for 8 minutes or until thick and pale yellow. Fold 1/3 of chocolate mixture into egg mix, and then fold in the remaining chocolate. Fold in flour and divide the batter among the molds. Place molds on a cookie sheet and bake until the edges are puffed and slightly cracked, about 12 minutes. The center should still jiggle. Serve with ice cream if desired or whipped cream.

Enjoy!

Menu Ideas:

Bittersweet Molten Chocolate Cakes,  Broiled Salmon,  Cole Slaw

Creamy Avocado Gazpacho,  Crispy Garlic Tofu Bites,  Fresh Peach Gratin, 

Green Tofu Dressing,  Grilled Mahi Mahi,  Grilled Peach & Avocado Salad with Goat Cheese

Grilled Tuna,  Herbed Quinoa Pilaf,  Mango Black Bean Salsa,  Millet Yam Cakes

Penne Pomodoro,  Poached Pears,  Quinoa Tabbouleh,  Roasted Beet Salad

Roasted Tomato Salad,  Salmon Cakes,  Soy Ice Cream,  Tabouli Salad,  Tofu Stir Fry,

Tofu Remoulade,  Turkey Sausage,  Verdue Misto

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