These intensely chocolate cakes always garner “oohs and ahs” when they arrive at the table. Use the best quality chocolate – I use Valhrona. For a larger group, the recipe is easily doubled. This dessert can be easily assembled in minutes.
1/2 cup unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for molds
4 ounces bittersweet chocolate, preferably Valrhona
2 large eggs
2 large egg yolks
1/4 cup sugar
Preheat oven to 450°F.
Butter and lightly flour four (4-ounce) brioche molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again; set aside.
Place butter and chocolate in the top of a double boiler or heat-proof bowl set over a pan of simmering water, and heat until the chocolate has almost completely melted.
In the bowl of mixer fitted with the paddle attachment, beat together the eggs, yolks, and sugar until light and thick.
Add melted chocolate mixture; beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
Place filled molds on a baking sheet, and bake until the sides have set but the centers remain soft, about 6 to 7 minutes. (If you’ve used larger molds than specified, you’ll need to add additional time to baking.)
Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up 1 corner of the mold; the cake will fall out onto the plate.
Garnish with small scoop of premium vanilla ice cream or a dollop of freshly whipped cream and dust with cocoa or powdered sugar. Fresh raspberries, when in season, make this dessert spectacular with a dollop of whipped cream.