Ingredients:
5 ounces semisweet chocolate
10 tablespoons unsalted butter
3 eggs
3 egg yolks
1 1/2 cups confectioners’ sugar
1/2 cup flour
4 1/2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon vanilla
Directions:
For the Sauce: Melt the chocolate in a double boiler.
Add remaining ingredients and whisk until smooth.
You can make the sauce up to two days ahead of time and just cover it and chill until ready to use.
Otherwise, just set aside.
For the cakes: Preheat oven to 450.
Butter 6 small souffle cups (3/4 c/ size).
Stir the two chocolates and the butter over low heat until melted.
Cool slightly.
Whisk eggs and extra yolks in a bowl.
Whisk in confect.
sugar (I usually sift first),the melted chocolate and flour.
Pour batter into souffle dishes.
Bake until sides are set but center is still soft and gooey- about 11 minutes.
Do not overbake!
Run a small knife around edges to loosen and immediately turn out onto individual dessert plates.
Spoon some of the warm sauce around the cake and add a dollop of vanilla ice cream.
Servings: 6
Time preparation: 15 min.
Time total: 26 min.