Sunday, April 24, 2011

Molten Chocolate Cakes with Whipped Cream and Fresh Strawberries

¼ pound butter, plus enough to grease the ramekins
2 T. flour, plus enough to flour the ramekins
6 ounces semisweet chocolate, chopped
2 T. heavy cream
2 T. confectioner's sugar
2 large eggs
2 large egg yolks
¼ cup sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1/8 teaspoon cinnamon
pinch of salt
Heavy cream for whipped cream
Berries, mint and confectioners sugar for garnish

Grease and flour 4 6 ounce ramekins or baking dishes.

In a double boiler, add the chocolate, butter, cream and powdered sugar. Stir until melted.

In a medium bowl, whisk together the eggs, egg yolks, sugar, vanilla, almond extract,  cinnamon and salt for about 3 minutes. Sift the 2 T. flour into the mixture and fold in.

Fold the chocolate into the egg mixture and divide among the ramekins and bake at 350 degrees for about 10-12 minutes or until the tops are puffy and the sides are set.

Let cool for about 2 minutes and unmold onto dessert plates.
Garnish and enjoy! Serves 4.