Warm Chocolate Molten Cakes - cooking recipe

Ingredients

6 ounces bittersweet chocolate (good quality)
2/3 cup unsalted butter
1/3 cup white sugar
6 egg yolks
3 egg whites
1/3 cup all-purpose flour
For coating moulds
2 tablespoons butter
2 tablespoons white sugar
1 1/2 teaspoons cocoa powder

Preparation

Preheat oven to 425 degrees.
Butter six 6-ounce custard cups, souffle dishes or other moulds.
Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
Set aside.
Melt chocolate and 2/3 cup butter together over low heat.
Cool slightly.
Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
Fold egg whites into chocolate mixture along with flour.
Pour into moulds.
Bake for 7 minutes until edges are set, but centre is still jiggly.
Cool for 5 minutes and carefully remove to serving dishes.
Serve with whipped cream or good quality French Vanilla or Coffee ice cream.