Recipe information
Yield
Makes 6 Servings
Ingredients
6
ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3
/4 cup (1 1/2 sticks) unsalted butter, diced
3
large eggs
3
large egg yolks
6
tablespoons sugar
1
/8 teaspoon salt
6
tablespoons all purpose flour
Whipped cream
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
Step 2
Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.