Molten Chocolate Cake

Here's another chocolate recipe from Michael Smith.

This recipe is my all-time favourite way to show off the star ingredient: chocolate. It's an incredible little cake with deep rich flavour and a warm gooey center. What could be better? Timing Hints: The batter can be made several days in advance and refrigerated. Makes 6 to 8 cakes

• 8 ounces top-quality bittersweet or semi-sweet chocolate
• 6 tablespoons butter
• 1/4 cup cocoa
• 4 egg whites
• 4 tablespoons brown sugar

1. Preheat the oven to 400 degrees. Butter and sugar 8 individual muffin cups or ramekins.
2. Melt the chocolate and butter together in the top of a double boiler or in a microwave, stirring frequently until smooth. Remove from the heat and sift in the cocoa, whisk until smooth.
3. Meanwhile beat the egg whites in a stand mixer or by hand until they form soft peaks, add the sugar and beat a few moments more.
4. Fold one third of the egg whites into the chocolate with a rubber spatula, thoroughly incorporating. Gently fold in the rest. You may make the batter to this point and refrigerate it for several days.
5. Fill the cups about two thirds full. Bake until they have risen and cracked on top but are still a bit runny in the center, about 7 or 8 minutes. They’ll take a moment longer if you made the batter in advanced and refrigerated it.
6. Let the cakes sit for a few minutes then turn them out and serve immediately with lots of whipped cream.