How to Make Molten Chocolate Cake - as part of the dessert series by GeoBeats.

Place a medium-sized pot over a medium flame, with about an inch of water in the bottom. Next place your bowl on top. The bowl should sit firmly into the pot, but not inside the pot. As well, the bowl should not touch the water. So what you should do is just put it on the pot, and then lift it up. If it is wet on the bottom, pour out a little bit of water and then replace the bowl. Heat the water over medium to medium-high heat. Once it is boiling, turn down the water temperature to low or off while you melt your chocolate. The first step is putting the chocolate chips - four ounces of chocolate chips, or your selection of chocolate - in the bowl of a double boiler, along with half a cup of butter, which just happens to be one stick, cut into cubes so it melts easier. The double boiler is over very low heat. We are just looking for the steam of the water from underneath to melt the chocolate. You do not want the bowl to be touching the water.

In a large bowl, whisk together two whole eggs, and two egg yolks. So in a large bowl with two whole eggs and two egg yolks, you are going to add a quarter cup of granulated sugar, and whisk until the mixture is light and fluffy. You can do this with an electric mixer or by hand. Whisking with an electric mixer should take two to three minutes; by hand should take about five to six minutes. But you are looking for this mixture to be light yellow and slightly glossy. Then, incorporate two teaspoons of flour (all-purpose flour), and finally, our melted chocolate and butter mixture. Do not forget any chocolate. Mix this all together and your batter is complete. You can add either butter and flour your ramekins, or you can use a non-stick spray that comes with flour already in it.

This is a very important step. Divide your batter among the four ramekins. Turn your oven to four hundred and fifty degrees. Place your four ramekins on a sheet tray or cookie sheet, and put them in your four hundred and fifty degree oven. Turn your timer for seven minutes. So I have taken these out. They look pretty set. These bubbles here are just from the non-stick spray, so do not be worried. We will let these cool a little bit, and then turn them out onto their plates. You can use any kind of plate; I have this pretty one here. They should come out no problem, but just in case, just to be sure, run a paring knife around the edge. Invert your dish on top of the ramekin and flip it over - and there is your cake. Garnished simply with a strawberry. You can leave it like this, garnish it with a strawberry, or even a little powdered sugar. And that is the molten chocolate cake, perfect for Valentine's Day or any special occasion.