Molten Chocolate Liquor Cakes

Ingredients

• 100 g chocolate dark chopped
• 2  egg yolk 
• 2  eggs 
• 1 tablespoon rum per ramekin (or according to taste)
• 1 tablespoon rum per ramekin (or according to taste)
• 180 g powdered sugar 
• 0.3 teaspoon salt 
• 0.3 pound butter unsalted (1 stick)

Equipment

• oven
• knife
• plastic wrap
• ramekin
• double boiler

Directions

1. Melt the chocolate and butter together in bain-marie and then let cool for a few minutes.Whip eggs, egg yolks, sugar and a pinch of salt until a light yellow color.
2. Add the melted chocolate and the flour.Grease and flour 5 or 6 ramekins (or oven-proof glass cups) tapping out the excess flour.Divide the chocolate cream among the ramekins
3. Stir in 1 tablespoon of liquor into each ramekin and stir.Cover with plastic wrap and place in the refrigerator for about one hour or until you are ready to bake.Pre-heat the oven to 450 F (230 C) and bake for about 13 minutes.
4. Remove from the oven, edges should be firm but the center will be runny.Run a sharp knife around each cake and unmold onto serving plates.
5. Sprinkle with powdered sugar and serve immediately.