Individual Molten Lavender-Chocolate Cakes

Ingredients:

• 2 (2 ounce) packages DAGOBA Lavender Chocolate, chopped*
  
• 1/2 cup (1 stick) unsalted butter, cut into pieces
  
• 2 large eggs
  
• 2 large egg yolks
  
• 1/4 cup granulated sugar
  
• 1/4 cup all-purpose flour
  
• DAGOBA Cocoa Powder for dusting

Directions:

Position a rack in the middle of the oven and preheat the oven to 425°F. Butter and flour four 6-ounce ramekins or custard cups.

Melt the chocolate with the butter in a medium heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.

Meanwhile, beat the eggs, yolks, and sugar with an electric mixer on medium-high speed in a medium deep bowl for about 8 minutes, until very thick and pale and the mixture forms a ribbon when the beaters are lifted. Whisk the warm chocolate mixture into the egg mixture and then whisk in the flour, just until blended.

Evenly divide the batter between the ramekins.

Arrange the ramekins on a baking sheet and bake for 14 minutes, or until the cakes have risen and have a thin crust, the sides are set, and they are still slightly jiggly at the center; underbaking is better than overbaking. Let stand in the ramekins for 30 seconds.

Using tongs, carefully invert each ramekin onto a serving plate and let sit for 20 seconds. Unmold by lifting up one corner of the mold; the cake will fall onto the plate. Dust the tops with cocoa powder and serve immediately.

Serves 4

*Note:  If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor.  Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.