- 4
Ingredients
- 1/2 cup (1 stick) of butter, plus a little for buttering the molds
- 4 squares (4 oz) bittersweet chocolate , preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour, plus a little more for dusting
Preparation
Step 1
Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Tap out the excess flour.
In the topof a double boiler set over simmering water, heat the butter and cholocalte together until the chocolate is almost completely melted. While that’s heating, beat together the eggs yolk and sugar with a whisk or electric beater with light and thick.
Divide the batter amoung the molds.( At this point you can refrigerate the desserts until you areready to eat for up to several hours; bring them to room temperature before baking.)
Preheat the ovento 450 degrees. Bake the molds on a tray for 6-7 minutes; the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately.
462 calories per serving.