Jean-George' Warm Chocolate Cake

By chelyc13

Ingredients

• 18 tblsp unsalted butter, cut ino pieces
• 8 1/2 oz bittesweet chocolate, hopped
• 5 large egg yolks
• 5 large eggs
• 1/2 cup plus 2 tblsp sugar
• 1/3 cup plus 1 tblsp al purpose flour

Details

Servings 8

Preparation

Step 1

Butter eight 4oz ramekins or sixteen 2oz molds and dust them lightly with flour. Set the ramekins on a baking sheet. Put the butter and chocolate in a glass bowl and melt in the microwave, using 30 second bursts. Stir until smooth.

Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk. Beat at medium speed until frothy. Pour in the sugar and increase the speed to medium high. Continue to beat until the eggs have tripled in volume.

Scrape the butter and chocolate into the eggs. Beat until well mixed, scraping the bowl once or twice. Sift the flour over the batter an fold it in gently.

Put the bater in a pastry bag and pipe into the ramekins. Cover with plastic wrap and refirgerate until you're ready to serve the desert or for up to 8 hours.

Take the cakes out of the refrigerator to bring them to room temperture. Heat the oven to 475. Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 miutes for small cakes or 6 to 7 minutes for large ones. The centers will still be very soft.

Invert the ramekins onto dessert plates. Leave for about 10 seconds, then lift off the ramekins. Spoon a little chocolate sauce around each cake. Serve immediately.