molten chocolate cakes

Since we had leftover milanesa today, I wanted to extol a dessert that's never failed me.

I learned about these from my good friend Nick, and I've used them whenever I've been in a hurry, or when friends come over and I want to make a quick dessert. I use pretty small ramekins (since the cakes are dense).

As soon as the spoon cuts the surface of the chocolate cakes, gooey chocolatey-goodness oozes out and coats the spoon. It's wonderful.

4 tbsp butter, melted in the microwave
8 oz bittersweet chocolate
1/3 cup sugar (more if you like sweeter desserts, Erk likes his very chocolatey)
2 eggs
1 tsp vanilla
1/3 cup flour
4 small ramekins

Preheat the oven to 400 F.

Start melting the chocolate on the stove over low heat. Meanwhile, beat the butter and sugar together, slowly adding the eggs and vanilla. Add the flour, then follow up by folding in the chocolate. Pour into the four small ramekins
.
Cook for 10-12 minutes.

If you like them really decadent, you can whip some heavy cream flavored with kahlua or amaretto.