Molten Chocolate Cake

This recipe is SO easy and SO rewarding. Andi t's the kind of recipe that you will always have the ingredients for. As long as you always have chocolate and heavy whipping cream at your house, which I do.

I didn't have any baking chocolate so I used 1 cup of semi sweet chocolate chips because I doubled the recipe.

I used 1 custard cup as the recipe states and did the rest in ramekins. The ramekins did much better for dumping upside down and baking to the perfect texture.

I also always whip in 1/2 tsp. vanilla with the cream and sugar.

I found this recipe on Pioneer Woman's Tasty Kitchen.

Here it is.

• 4 pieces (squares) Semi-sweet Baking Chocolate
• ½ cups Butter
• 1 cup Powdered Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 6 Tablespoons Flour
• 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
• 2 Tablespoons Sugar

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.