Heavenly

{molten chocolate cake}

4 ounces bittersweet chocolate (I like 77%)
1/2 cup unsalted butter
3 egg yolks
1/4 cup sugar (I use a little less)
3 egg whites

Directions:
1. Lightly grease 3 ramekins with butter.
2. Melt the chocolate into the butter in a bowl (place it over a pot of simmering water) and let cool a bit.
3. Beat the egg yolks and sugar and mix into the chocolate.
4. Beat the egg whites in a bowl until they form soft peaks.
5. Fold the chocolate into the egg whites.
6. Pour the batter into the ramekins, no more than 2/3rds full.
7. Bake in a preheated 400F oven for 7-8 minutes. The outside will be set and possibly crack and the inside will still be liquid.
8. Let cool for a few minutes and then run a knife around the edges and tip onto a plate. Or eat it right out of the ramekin with a spoon.

P.S. For all you crazies like me (That's you Kass!) you can substitute Succanat or Rapadura for the white sugar.