Greek Lamb & Chocolate Lava Cake

I was very pleased with how dinner turned out last night!  I tried a new recipe from my Betty Crocker cookbook for Greek-style lamb, which was full of olives, feta cheese, oregano, and garlic.  I made a salad with dried cranberries, toasted almonds, and feta cheese with a poppyseed dressing to go with it.  If you ever want a recipe, feel free to let me know! 

But the most exciting part was dessert!!!  Chocolate lava cake.  The recipe is by Jean-Georges Vongerichte.  Look at this beauty!

Ingredients

• 1/2 cup unsalted butter, plus more to butter the molds
• 4 ounces bittersweet chocolate, preferably Valrhona – I just used a bar of dark chocolate.
• 2 egg yolks
• 1/4 cup sugar
• 2 teaspoons flour, plus more for dusting

Method

• 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the egg yolks, and sugar with a whisk or electric beater until light and thick.
• 2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
• 3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. (Use lots of butter and flour – mine stuck to the molds a bit!)  Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
• 4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.  I had to bake for about 10 to 12 min.
• 5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Mine did not fall out this easily!  Serve immediately.