Bam

Typically when I research recipes, anything by Emeril has an ingredient list that's twice as long as any comparable recipe. I'm sure they're great recipes, but usually convenience trumps potential tastiness. Today though, I made an Emeril recipe for some friends - Emeril's Molten Chocolate Cakes and OH....MY....WORD they turned out great. Imagine a from-scratch, moist chocolate cupcake with warm, gooey chocolate on the inside. And if the cake's cold, it's like a soft, creamy center. No short cuts, no substitutions. The real chocolate deal. I multiplied the recipe by 1.5 and came up with a baker's dozen. Instead of ramekins, I used a cupcake pan. I also didn't attempt the homemade cream, I just got some Cool-Whip, my favorite sweet topping. And I thought raspberries were a bit pricey today so I skipped them. Make this for your sweetheart or multiply it for a group of friends. Promise it's easy and one is enough so you won't over-indulge.

Molten Chocolate Cakes

1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick) 4 teaspoons all-purpose flour, plus 2 tablespoons 6 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons cold heavy cream 2 tablespoons confectioners' sugar 2 large eggs 2 large egg yolks 1/4 cup sugar 1 teaspoon vanilla extract Pinch salt 1/2 cup cold heavy cream 2 tablespoons confectioners' sugar 1 tablespoon nut-flavored liqueur 1/2 pint fresh raspberries 4 sprigs mint Sweetened cocoa, as garnishPreheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet. In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates. Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.