This is a recipe I have been meaning to post for some time. It makes a rather souffle like chocolate cake and while still warm has a creamy layer of fudgey goodness in the bottom. I've switched out using semi-sweet chocolate for bittersweet, in most recipes calling for chocolate I prefer the lower notes of dark chocolate flavor. You can, as I have, bake this cake in little coffee cups. The original recipe calls for eight 6oz cups, but as I don't have any 6oz cups it's been working well in six 8oz cups. Although, one 8oz cup is plenty for two people because it is such a rich dessert. The original recipe also calls for topping the cakes with miniature marshmallows after baking and returning to the oven for a few minutes to begin to crisp them. But that option makes this already rich dessert too sticky and sweet. Once cooled, I've opted to lightly dust the tops with a little confectioners sugar and cocoa powder, which makes for a lovely presentation as well. Hot Chocolate Cake 8 Tbs unsalted butter 3 Tbs flour 1/2 cup sugar 10 oz bittersweet chocolate 4 large eggs 1 large egg yolk 1 tsp vanilla 1/4 tsp salt confectioners sugar and cocoa for dusting Preheat oven to 375 F. Spray cups with non-stick baking spray and wipe the rims clean. Place butter and chocolate in a double boiler to melt, stirring once or twice until smooth. Remove from heat. With a mixer, beat together eggs, yolk, vanilla, salt and sugar at the highest speed until the volume doubles and the mixture becomes foamy (about five minutes). Stir flour into chocolate, then gradually add it to the egg mixture, beating on low until combined. A few gentle folds with a spatula after mixing ensures even blending. ladle equal parts into each cup. Place cups on baking sheets and bake until the cakes puff up and begin to crack but the centers are still a bit runny: 17-20 minutes. Allow to cool for a few minutes and dust tops with powdered sugar and cocoa, serve warm and enjoy!