Molten Chocolate Cake

4 oz bittersweet chocolate, chopped (~1 cup)
4 Tbs unsalted butter
4 Tbs sugar (divided)
2 large eggs, separated
1/2 tsp vanilla extract
1/4 tsp salt
Butter and granulated sugar for ramekins

1. Preheat oven to 375 degrees. Rub four 4-6 oz ramekins with butter then pour sugar & shake around to coat inside. Pour remainder of sugar out. Place on baking sheet and set aside.

2. Boil a pot of water then turn off heat.  Place chocolate and butter in heatproof bowl over pot and allow to melt, stirring occasionally.  Once melted, remove from heat and stir in  2 Tbs sugar & vanilla then egg yolks. Set aside.

3. In medium bowl with electric mixer, beat egg whites & salt until a soft peak forms.  Still beating, add remaining 2 Tbs sugar and beat until mixture is stiff and glossy.

4.  Using rubber spatula, mix 1/3 egg white mixture into chocolate.  Gently fold in additional egg white mixture just until combined.  Divide among ramekins. (Can be made ahead up to this point, covered and refrigerated for 1 day.)

5.  Bake until tops are puffed and cracked but insides are still quite soft (15-30 minutes depending on ramekin size and if pots were refrigerated.)

Serve with Mascarpone Cream or whipped cream.

Mascarpone Cream

4 oz Mascarpone cheese
1-3 oz heavy cream
dash powdered sugar

1. Using electric mixer, combine Mascarpone cheese with 1 oz cream and a dash of powdered sugar.

2. Add additional cream as needed until desired consistency is reached.