Molten Chocolate Cake

Chocoholics Unite!
Giving in to a sudden overwhelming urge to create an unforgettable dessert experience, I recently embarked on a quest for the one treat, that no one - not even the most rigid of the "no-thanks,- not-for-me-I'm-watching-my-diet"-dessert-phobics - could resist.

And I'm happy to report that I think I've found the ultimate temptation (no island necessary).

The recipe is from the February 2002 issue of Martha Stewart, and as she greedily won't share it on her web site, I decided to post it here - with a few personal modifications. (Can she sue me for that? Maybe I'll get lucky and she'll only pin me against a wall with her car ...)

Molten Chocolate Cake
Makes 6

Since the batter needs to be frozen before baking, these cakes are perfect for those unexpected moments when you need a quick dessert. Using semi-sweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze.

6 tablespoons unsalted butter, room temperature, plus more for ring molds
12 ounces semisweet chocolate
5 large eggs, separated
10 tablespoons sugar
1/2 teaspoon pure vanilla extract
6 Chocolate truffles

1. Butter six ring molds, measuring 2 1/2 inches high and 2 3/4 inches in diameter. Place on baking sheet lined with parchment paper, and set aside.
2. Place the chocolate and butter in a medium heat-proof bowl set over a pan of simmering water, and heat until melted. Stir mixture to combine. (Note: Let the chocolate mixture sit to cool for a few minutes, otherwise it will cook the eggs when adding to the egg-sugar mix, and the batter will be lumpy.)
3. Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until the mixture is pale yellow and thick, 3 to 5 minutes. Stir in the vanilla extract. Add the chocolate mixture to egg-yolk mixture, and stir to combine.
4. Place the egg whites in a bowl, and beat with electric mixer until frothy. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form. Fold egg-white mixture into chocolate mixture.
5. Spoon about 1/4 cup batter into each ring, and place the truffle in the center of each. Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.
6. Preheat oven to 350 degrees. Transfer the baking sheet with the filled ring molds to the oven, and bake cakes for 20 to 25 minutes, or until sides are set but center is still soft. Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate. Lift the ring molds, and remove them. Serve the cakes warm with ice cream, or drizzle raspberry sauce over them.