Molten-Chocolate-Centered Chocolate Cakes

This recipe comes from Bill Granger's cook book, Bills Open Kitchen. Being that he's Australian (let me give a shout out to all of my Aussie and Kiwi friends down under!), he calls it a "soft-centred chocolate pudding." Being that I am just an uncivilized-American, my idea of pudding is entirely different.

This is a simple recipe that's sure to win over the hearts of chocolate lovers on every continent!

Ingredients

7 oz good quality, dairy-free, dark chocolate
7 Tbs of non-dairy, non-hydrogenated, vegan butter
3 eggs, lightly beaten
1/2 cup sugar
2 Tbs all-purpose flour

Directions
Preheat oven to 400 degrees F.

Place chocolate and butter in a double boiler and stir until just melted. Or you can use a heatproof bowl over a saucepan of simmering water, making sure that the bowl does not touch the water. (Bill says, "The most important thing to remember when melting chocolate is not to overheat it. If the temperature is too high, your chocolate will end up with a grainy texture.")

In a bowl, mix the eggs, sugar, and flour. Gradually mix the egg mixture into the melted chocolate. Pour the mixture into four oven proof ramekins and place on a baking sheet. The recipe calls for 1-cup ramekins, but mine were closer to 1/2-cup size but the worked fine.

Bake until the edges are set, and the top is dry and cracked, about 15 minutes. Serve warm.

Side note: When I made the recipe, I used half 70-percent dark chocolate and half 85-percent dark chocolate. Wow, was it chocolaty, but not overly sweet.