Hollywood and Dine: Kim Basinger's Molten Chocolate Cakes

Room temperature ingredients

6 oz. bittersweet or semi-sweet chocolate, coarsely chopped.

1/4 cup unsweetened powdered cocoa.

6 tbs. unsalted butter (3/4 stick)/

4 large egg whites.

1/8 tsp. cream of tartar.

2 tbs. sugar.

Whipped cream.

-Preheat oven to 400 degrees.

-Butter and sugar a muffin or cupcake tin (recipe will make six large or nine-cupcake size cakes).

-In a medium-sized bowl, melt chocolate and butter slowly in microwave.

-Remove from heat and sift in cocoa. Stir until smooth.

-In a medium bowl, beat egg whites and cream of tartar on medium speed until peaks start to form.

-Turn mixer up to high and gradually add sugar, and beat until you get stiff peaks.

-Using a rubber spatula, fold one quarter of whites into chocolate mixture. Fold in rest without over-mixing.

-Fill cake tins 3/4 full and bake seven or eight minutes.

-Cakes will be puffy and soft when done. Remove from oven and let settle a couple of minutes. Carefully place rack over tin and gently turn over, so cakes fall on rack.

-You can put the batter in the baking tin and store in refrigerator overnight to bake the next day. If the batter is cold, add another minute or two to the baking time.

-Top with whipped cream.