When a recipe does not turn out as expected, do not pronounce failure, but rename the recipe! Thus a fallen souffle becomes a timbale. As Julia Child said, never apologize for the food you have cooked. Here, an underbaked chocolate cake becomes a warm chocolate cake with a liquid center, a.k.a chocolate molten cake. It’s a cup of hot chocolate on a plate.

Chocolate Lava Cakes

5 ounces chopped bittersweet chocolate (I recommend Valrhona)
10 tablespoons (5 ounces) unsalted butter
3 eggs
3 egg yolks
dash of salt
1 1/2 teaspoons espresso powder
1 1/2 cups powdered sugar
1/2 cup flour

Preheat oven to 425 degrees. Grease 6 six ounce ramekins. In a saucepan on low heat, melt the butter and chocolate. Whisk together the egg and egg yolks, then stir in the sugar, salt, espresso powder, and flour. Add the melted chocolate mixture. Fill the cups 3/4 full (use a #8 disher) and place on a sheet pan. Bake for 12-13 minutes; the cake should have a visibly soft middle. Allow to rest for one minute. Run a knife around the edge and unmold onto a plate. If desired, sprinkle with powdered sugar and serve with whipped cream, raspberry sauce, or caramel sauce.

The addition of the espresso powder intensifies the chocolate taste. Medalia d’Oro espresso powder (in a small red and green jar) is available in the coffee aisle of most supermarkets.