Valrhona Chocolate Cake

9 Sep

15 GMT

5 1/2 oz imported bittersweet chocolate

(not unsweetened & preferably Valrhona)

11 T unsalted butter

3 lg eggs

3 lg egg yolks

1/4 c plus

2 T sugar

5 T all-purpose flour

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

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

of simmering water; stir until smooth. Cool slightly.

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

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

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

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

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

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

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'

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

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

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

1992 Bon Appetit on pg