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Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 5 1/2 ounces imported bittersweet chocolate (not unsweetened, preferably Valrhona from France), coarsely chopped (see note)
- 11 tablespoons unsalted butter, cut in large pieces
- 3 large eggs
- 3 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 5 tablespoons all purpose flour
- Vanilla ice cream
Method
- Preheat the oven to 325 degrees.
- Butter and flour 6 6-ounce custard cups.
- Place the chocolate and butter in a metal bowl, and set it over a pan of simmering water.
- Stir until melted and smooth.
- Cool slightly.
- Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes.
- Reduce the speed, and gradually mix in the flour.
- Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
- Divide among the prepared cups.
- Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes.
- Cool slightly.
- Run a sharp knife around the edges of the cups.
- Turn out onto plates, and serve warm with ice cream.
