Molten Chocolate Cake

gistfile1.txt

MAKES 6 INDIVIDUAL CAKES


5 1/2 ounces imported bittersweet (not unsweetened) chocolate 
     such as Caillbotte or Valrhona
11 Tablespoons unsalted butter

3 large eggs
3 egg yolks
1/4 cup plus 2 Tablespoons sugar
5 Tablespoons all purpose flour

butter and flour for preparing the cups

six    6 - ounce 
 custard cups

Vanilla ice cream

Preheat oven to 325 F  

Butter and flour the custard cups
Mix chocolate and 11 tablespoons butter in a glass or metal bowl. Set
      over  a simmering saucepan of water until melted.
Stir until smooth; cool slightly.

Using an electric mixer, beat the eggs, yolks and sugar in a bowl until
     they are pale and thick, about 10 minutes.
Reduce the mixer speed to very low, then gradually beat in the flour.
Add the chocolate/butter mixture and continue to beat until thick and glossy,
    about 5 minutes.

Divide the batter among the prepared cups.  
Bake until the cake is set around the edges but the center moves slightly when
   the cup is moved (about 12 minutes)

Remove the cups from the oven and cool them slightly (for a few minutes)

Run a sharp knife around the edge of the cups, then cover each cup with a plate and flip it over.

Serve warm with ice cream.