Warm, Soft Chocolate Cake

By sallycohen

Ingredients

• 1/2 C butter, plus some for buttering the molds
• 4 ounces bittersweet chocolate, preferably Valrhona
• 2 eggs
• 2 egg yolks
• 1/4 C sugar
• 2 t. flour, plus more for dusting

Details

Adapted from us.mc382.mail.yahoo.com

Preparation

Step 1

In the top of a double boiler, heat the butter & chocolate until the chocolate is almost completely melted. Beat together the eggs, yolks & sugar with an electric beater until light & thick. (Use the kitchen aid – it should take about 10 minutes)

Beat together the melted chocolate & butter; it should be quite warm. Pour in the egg mixture then beat in the flour, just until combined.

Butter & lightly flour 4 4 ounce ramekins. Tap out the excess flour, then butter & flour again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours. Bring them back to room temperature before baking.)

Preheat the oven to 450 F. Bake the molds on a tray for 6-7 minutes. The center will still be quite soft, but the sides will be set. ( & start to pull away )

Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Serve with ice cream or crème anglaise. & warm fruit compote.