Vanilla Porter Molten Chocolate Cakes with Mascarpone Whipped Cream

Instructions

1. 1. Preheat the oven to 375° F with a rack in the center. Grease four (8 ounce) ramekins with butter.2. In a small saucepan, melt the dark chocolate and butter over low heat, stirring often, until well combined and smooth, about 5 minutes. Remove from heat and stir in the beer. 3. In a medium bowl, whisk together 3 whole eggs, 3 egg yolks, the sugar, and flour until combined. Stir in the melted chocolate mixture. Divide the batter evenly among the prepared ramekins. Stick 1 square of chocolate into the center of each ramekin and gently push it into the batter.4. Place the ramekins on a baking sheet. Bake for 15-20 minutes, or until the sides of the cake are set, but the center is still slightly loose. Let the cakes cool in the ramekins for 1 minute, then run a thin knife around the sides and invert them onto plates. Remove the ramekins. Dollop each cake with a spoonful of whipped cream and then dust with cocoa powder. Serve immediately.