Molten Flourless Chocolate Cake

Ingredients

• 4 large eggs 
• 6 servings powdered sugar for decorating
• 8 ounces bittersweet chocolate 
• 2 ounces butter unsalted ()

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• ramekin
• aluminum foil
• kitchen towels
• muffin tray

Directions

1. Preheat oven to 42
2. Place a saucepan of water on high heat.
3. Heat to a boil, then reduce to simmer.
4. 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.
5. 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.
6. Let the chocolate and butter melt; remove from heat.
7. Let mixture cool slightly by stirring occasionally, about 5 minutes.
8. Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. Batter will deflate.
9. Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or even muffin tins). Fill them 3/4 of the way full and place on a baking sheet.
10. 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.