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Molten chocolate cake
John LaFemina , chef and owner of Apizz and Orchard in New York City

4-5 individual servings (with 2” x 4” ramekins)

INGREDIENTS

For the crust

• 1 box graham crackers
• 1 ounce butter, at room temperature
• 1 ounce cream cheese
• 1 tablespoon sugar
• 1 teaspoon cocoa powder

For the cake

• 4 ounces milk chocolate
• 1 ounce dark chocolate
• 3 ounces butter, plus extra for greasing
• 1 egg
• 1/2 cup sugar
• 1/2 tablespoon cocoa powder

DIRECTIONS

For the crust
Place all the ingredients in a food processor and pulse until moist, 30 seconds. Set aside at room temperature.

For the cake
1. Preheat oven to 325 degrees.

2. Place the milk and dark chocolate in a microwave-safe container. Place three ounces of butter on top of the chocolate and heat in the microwave for 1-1 ½ minutes. Remove the container from the microwave, mix well, and heat for an additional 20 seconds. Set aside.

3. In a medium mixing bowl, whisk together the egg, sugar and cocoa powder. Add the chocolate mixture and mix well.

4. Grease the ramekins with butter. Spoon ¼ cup of the graham cracker crust mixture into each ramekin. Gently pack crust down, allowing it to come up about ½ inch all around. Fill the remaining ¾ of the ramekins with the chocolate mixture. Bake in the oven for 12 minutes. Serve immediately with vanilla gelato or fresh fruit.

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© 2008 MSNBC Interactive

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