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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preheat oven to 450F . Butter four 4 oz molds with 1 T of the butter.
Dust each mold with 1 tsp of flour, tapping out excess, then put on a
baking sheet.
Put chocolate and the remaining 8 T of butter into the top of a double
boiler set over a pan of simmering water over medium low heat and heat
until almost completely melted, about 10 minutes.
Meanwhile, beat eggs, egg yolks, and sugar together in a mixing bowl until
thick and pale yellow, 2-3 minutes.
whisk chocolate and butter together, then add to egg mixture, stirring
until just combined. Whisk in remaining 2 tsp flour.
Divide batter between prepared molds and bake for 6-7 minutes (center of
cakes will be very soft). Invert cakes onto 4 individual dessert plates
and let rest, undisturbed, for about 10 seconds. Lift up an edge of each
mold to let cake fall out onto plate. dust cakes with cocoa and serve
immediately, with a small scoop of vanilla or other ice cream, if you like.
Contributor: Juliette's recipe
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