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INDIVIDUAL MOLTEN CHOCOLATE CAKES

8 small cakes

Worthy of an elegant dinner party, these flourless, ultrarich, sauce-in-the-center chocolate cakes are baked in a muffin tin and served warm. You can make the batter ahead, scrape it into the muffin tin, and cover and refrigerate overnight before baking.

Have all ingredients at room temperature, about 70 F. Preheat the oven to 400 F. Butter and sugar 8 muffin cups.Heat, in the top of a double boiler or in a microwave on medium, stirring often, until melted and smooth:

6 ounces bittersweet or semisweet chocolate,coarsely chopped
6 tablespoons (3/4 stick) unsalted butter

Remove from the heat and sift in:

1/4 cup unsweetened cocoa powder

Stir until smooth. Beat in a medium bowl on medium speed until soft peaks form:

4 large egg whites
1/4 teaspoon cream of tartar

Gradually add, beating on high speed until the peaks are stiff but not dry:

2 tablespoons sugar

Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Fill the muffin cups about three-quarters full.

Bake until the cakes are cracked on the top but still gooey in the center, 7 to 8 minutes (a minute or so longer if the batter has been the refrigerated). Let sit for 2 to 3 minutes; the cakes will shrink slightly from the sides of the pan.

Place a rack over the cakes and invert to unmold. Serve hot, accompanied with:

Whipped Cream