Molton Chocolate Cake

Preheat the oven to 425 degrees F. Spray butter into 4 -2 by 2¼-inch round mold and dust with cocoa powder, tapping out excess cocoa.

Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.

Fill the molds. Place on a baking dish and place in freezer for 1 hour. Bake for 15-20 minutes.

Serve immediately and drizzle with Espresso Creme Anglaise.

Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.

In a small pot warm the cream just to the boiling point over medium heat.

While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

Yield: 2 cups