Have you ever had the legendary molten chocolate cake at Chili's?? Well...this was better. I made this tonight and it was a chocolate lover's dream. It was on my plate maybefor a mere 45 seconds. My dad and I were practically drooling everywhere. And it was so easy to make!! I wanted to create a rich dessert because I was really in the mood for a good chocolate fix (I have a major sweet tooth...if you didn't know)..and this hit the spot - for sure. It's not sickeningly sweet, like some other molten cakes I've had in the past. The addition of cocoa powder in this recipe gives it more of a bittersweet taste, and it blends really well with the semi-sweet chocolate chips. This is an easy, elegant dessert that is sure to impress anyone you cook for.
Preheat oven to 450 degrees F (230 degrees C). Grease 4 4-ounce ramekins or custard cups very well.
In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Set aside. Stir in cocoa powder until just combined. (You don't want to stir this mixture too much so that it doesn't get too runny)
Beat the eggs, egg yolks and sugar together until light colored and thick (about 2 minutes).
Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 7-8 minutes. The centers of the cakes will still be quite soft and won't looked puffed up in the oven. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately. Dust with powdered sugar and top with fresh whipped cream and vanilla ice cream, if desired.