Makes 6

 

Preparing pans:
2 Tablespoons butter
2 Tablespoons sugar

 

Cakes:
8 ounces unsalted butter
12 ounces bittersweet chocolate
4 whole eggs
4 egg yolks
1/2 cup sugar
Pinch salt
1/4 cup all-purpose flour

Preheat oven to 450ºF. 

Prepare Ramekins: Butter and lightly sugar 6 five-ounce ramekins.  Tap out the excess sugar.  Set ramekins on a baking sheet.

 

Melt Chocolate: In a double broiler, over simmering water, melt the butter with the chocolate.  Whisk the chocolate until smooth.

 

Beat the Eggs: In a medium bowl, beat the eggs with the egg yolks, sugar, and salt at high speed until thickened and pale. Quickly fold the chocolate into the egg mixture along with the flour.  Spoon the batter into the prepared ramekins and bake for about 12 minutes or until the sides of the cakes are firm but the centers are soft.  Let cakes cool in the ramekins for one minute, and then cover each with an inverted dessert plate.  Carefully turn each one over, let stand for 10 seconds then unmold.  Serve immediately. 

 

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Food and Wine, July 1999.