Molten Flourless Chocolate Cake - cooking recipe

Ingredients

4 eggs
1/2 lb semisweet chocolate
2 ounces unsalted butter
cooking spray
powdered sugar, for decorating

Preparation

Preheat oven to 425\u00b0.
Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
Let the chocolate and butter melt; remove from heat.
Let mixture cool slightly by stirring occasionally, about 5 minutes.
Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
Fill them 3/4 of the way full and place on a baking sheet.
Bake for 10-12 minutes, depending on how gooey you'd like the centers.
Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.