Chocolate Lava Cakes

This is my signature dessert -- ask anyone who knows me.  The best thing about these little cakes is they can be made AFTER dinner and ready to serve in about 20 minutes!  Plus, they are endlessly "customizable" for the holidays.  This one is topped with vanilla ice cream and raspberries.  For the upcoming St. Patty's Day holiday, top it with green mint chip ice cream.  For fall/Halloween, top them with Graeter's Pumpkin Pie Ice Cream.  At Christmas, Graeter's Peppermint Stick... you get the idea.

They bake in "ramekins", which are 6 oz. souffle dishes.  Corning Ware makes some, and I've seen them at Kroger and Target before.  They usually are sold in packs of two or four.

This is a Williams-Sonoma recipe.  They call these "Chocolate Fondant", but to me they are Lava Cakes.  Enjoy!

Chocolate Lava Cakes
2 oz. bittersweet chocolate, chopped (I use Ghiradelli)
4 1/2 T. unsalted butter, cut into cubes
2 eggs
1/3 c. sugar
1/4 c. all-purpose flour, sifted

Position rack in lower third of oven.  Preheat to 450 degrees.  Grease two ramekins with butter.

In glass bowl, combine chocolate and butter.  Heat on high in microwave for one minute, followed by 30 second intervals, checking and stirring after each 30 second pause, until chocolate and butter are melted and combined.  Set bowl aside to cool for a bit.

In a separate bowl, whisk together the eggs and sugar until light and frothy.  Using a spatula, slowly fold the chocolate and butter mixture into the eggs and sugar.  Then, sift flour on top and lightly stir until combined.  Divide batter evenly between the two ramekins.  Bake, directly on rack until tops of cakes are just firm when lightly touched, about 10-12 minutes.  Serve warm with desired toppings.