Warm, Soft Chocolate Cakes
1/2 cup unsalted butter
In a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour until just combined. Butter and lightly flour four 4-ounce ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the ramekins. (At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.) Heat the oven to 450°F. Bake the ramekins on a tray for
12 minutes; the center will still be quite soft, but the sides will be set. Invert each ramekin onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the ramekin; the cake will fall out onto the plate. Serve immediately.
6 oz. bittersweet chocolate
2 egg yolks
1/4 cup sugar
2 Tbs. flour
Li's note: I recall not liking the sight of the flour after unmolding, though guests never minded it. I bet cocoa powder would work for "flouring" the ramekins.
Source of recipe:
Jean-Georges VongerichtenWarm, Soft Chocolate Cake