Molten Chocolate Cake • St. Francis Winery & Vineyards

Ingredients

• Pair with Port
• Combine chocolate and butter in a bowl and melt over a double boiler.
• Once the chocolate melts, slowly pour it into the egg mixture, having the stand mixer on the lowest setting.
• Sift the flour and fold it into the batter.
• Let the batter rest for one hour in the refrigerator.
• Using 4 oz soufflé molds or ramekins, spray with cooking spray and fill with batter. Fill them almost to the top.
• Bake at 425 degrees for 8 to 10 minutes. Cakes are done when the top starts to crack, and they still have a little jiggle to them when you give them a shake.
• Serve warm with a side of whipped cream and berries.