*** Molten Chocolate Cake

• 5oz bittersweet chocolate (at least 60% cacao) plus 4 chunks for cake centers
• 2 Tbsp butter
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 Tbsp flour
• 1 tsp vanilla extract
• 1/2 Tbsp instant coffee or espresso

Preheat oven to 425. Lightly butter four 6oz ramekins or custard cups

Bring a few cups of water to a boil in a medium saucepan over low heat. Place a glass mixing bowl over the pan (but not touching the water) and add the chocolate and butter. Cook, stirring occasionally, until both the chocolate and butter have fully melted. Keep warm.

Use an electric mixer to beat the eggs, egg yolks, sugar, and salt until pale yellow and thick, about 5 minutes. Stir in the melted chocolate mixture, the flour, vanilla, and instant coffee.

Pour the mixture into the prepared ramekins. Stick one good chunk of chocolate in the center of each ramekin. Bake the cakes on the center rack for 8 to 10 minutes, until the exterior is just set. The cakes can be eaten straight from the ramekins, or you can wait a minute or two for them to cool just slightly before sliding them onto a plate.

Makes 4 servings, 9 WW PointsPlus per serving.