INGREDIENTS: 1/4 lb. bittersweet chocolate, premium quality 1/4 lb. cold, unsalted butter, cut into small pieces 3 eggs 3 egg yolks 3 tablespoons sugar 3/8 cup all-purpose flour, sifted Special Equipment: 5 four-ounce ramekins, buttered and floured METHOD: Preheat oven to 375.° Melt butter and chocolate together over a double boiler or in the microwave....Read More

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. INGREDIENTS: 1/2 cup unsalted butter, plus more for molds 2 teaspoons all-purpose flour, plus...Read More