Ingredients Jump to Instructions ↓

  1. (Donna Burdick)

  2. 9 Sep

  3. 15 GMT

  4. 5 1/2 oz imported bittersweet chocolate

  5. (not unsweetened & preferably Valrhona)

  6. 11 T unsalted butter

  7. 3 lg eggs

  8. 3 lg egg yolks

  9. 1/4 c plus

  10. 2 T sugar

  11. 5 T all-purpose flour

  12. 325 degrees F. Butter and flour six 6-oz custard cups.

  13. Mix chocolate and 11 tablespoons butter in a metal bowl. Set over saucepan

  14. of simmering water; stir until smooth. Cool slightly.

  15. Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes. Reduce speed; gradually beat in flour. Add

  16. chocolate and continue to beat until thick and glossy, about 5 minutes.

  17. Divide among prepared cups. Bake until cake is set around the edges but

  18. center moves slightly when cup is moved--about 12 minutes. Cool slightly.

  19. Run sharp knife around edge of cups. Turn out onto plate. Serve warm with ice cream.

  20. *NOTE: This is a wonderful chocolate creation, even for a confirmed non-

  21. chocoholic, if there is such a thing. I'm not able to get Valrhona Chocolate so I used Baker's chocolate squares, which is probably a hangin'

  22. offense for purists, but it came out splendidly. When the cakes are cut a chocolate sauce emerges from the center. It's a warm, completely

  23. mixed sauce and the cake has a moderate fudgelike texture. With vanilla

  24. ice cream it is exquisite. The recipe was developed by Chef 'Jo Jo'

  25. 1992 Bon Appetit on pg


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