4 oz bittersweet chocolate
2 oz unsweetened chocolate
2/3 cup unsalted butter
1/3 cup sugar
6 egg yolks
3 egg whites
1/3 cup all purpose flour
A wonderful dessert that has a rich, solid exterior and an oozing, saucy interior. The mixture can be made ahead and regrigerated until 30 minutes before baking to allow it to come bakc to room temperature. Make sure the muffin tins are well greased for easy removal of the cakes. Serve with whipped cream.
Preheat oven to 425o F. In a heavy pot on low heat, melt chocolates and butter together. Cool slightly.
Beat together sugar and egg yolks with an electric mixer until thick and creamy (about 4 minutes).
Pour in chocolate-butter mixture and beat together for 5 minutes.
In a separate bowl, beat egg whites until thick and fold into egg yolk mixture along with flour.
Pour into 6 non-stick buttered moulds or non-stick muffin tins. Bake for 5 to 6 minutes or until edges are just cooked and center is still liquid.
Cool for 5 minutes in tins. Carefully remove to serving dishes. Serve with lightly whipped cream.