Baked Hot Chocolate Cakes

Katy Gerdes is a baker at Angel Food Bakery showing us a dessert made for two with a heart of chocolate.

Makes approx 2-3 individual cakes
Oven @ 325 (wind)

1 1/3C heavy cream
1/3 C   butter
5oz       bittersweet chocolate pieces
2/3 C   sugar
4 tsp     cornstarch
½ tsp    kosher salt
3          eggs

Bring cream and butter to simmer in small saucepan. Remove from heat and add in chocolate. Let sit for 5 minutes, then whisk to combine.

In mixing bowl, whisk together sugar, cornstarch and salt. Add eggs and whisk to combine well, scraping down sides of bowl. Slowly temper in warm chocolate mixture. Strain batter into large bowl.

Butter 2 large coffee mugs. Divide batter among mugs, filling almost to the top (stop about ¼ inch from top). Put mugs on cookie pan and bake until cakes have puffed up (will puff above top of cup) and cracked (aprox 30 minutes).