This is an elegant dessert. You can put it together a couple of hours in advance and bake it right before serving.
- 2 tablespoons butter
- 8 oz bittersweet or semi-sweet chocolate
- 3/4 cup butter
- 3 eggs
- 3 egg yolks
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon flour
- powdered sugar for garnish
Using the 2 tablespoons butter, grease 68 to 10 oz ramekins, or 86 oz ramekins. Place prepared ramekins on a sheet pan.
In a saucepan, combine chocolate and 3/4 cup butter. Heat, stirring until the chocolate is melted. Remove from heat and set aside.
In a mixing bowl combine eggs, yolks, sugar and vanilla. Beat with an electric mixer on high until thickened and lemon yellow. Fold half of the chocolate mixture into the egg mixture. Fold the remaining chocolate and the flour in. Divide evenly between the ramekins.
Bake at 425º for 10 to 12 minutes until the cake edges feel firm. Cool in the ramekins for 2 to 3 minutes. Use a knife to loosen cakes from the sides of the ramekins. Invert each onto a dessert plate. Sift powdered sugar over cakes to garnish.
Serve immediately. Serves 6 to 8.