From: email@example.com (Donna Burdick) Date: Thu, 9 Sep 1993 19:58:15 GMT 5 1/2 oz imported bittersweet chocolate (not unsweetened & preferably Valrhona) 11 T unsalted butter 3 lg eggs 3 lg egg yolks 1/4 c plus 2 T sugar 5 T all-purpose flour Preheat oven to 325 degrees F. Butter and flour six 6-oz custard cups. Mix chocolate and 11 tablespoons butter in a metal bowl. Set over saucepan of simmering water; stir until smooth. Cool slightly. Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes. Reduce speed; gradually beat in flour. Add chocolate and continue to beat until thick and glossy, about 5 minutes. Divide among prepared cups. Bake until cake is set around the edges but center moves slightly when cup is moved--about 12 minutes. Cool slightly. Run sharp knife around edge of cups. Turn out onto plate. Serve warm with ice cream. *NOTE: This is a wonderful chocolate creation, even for a confirmed non- chocoholic, if there is such a thing. I'm not able to get Valrhona Chocolate so I used Baker's chocolate squares, which is probably a hangin' offense for purists, but it came out splendidly. When the cakes are cut a chocolate sauce emerges from the center. It's a warm, completely mixed sauce and the cake has a moderate fudgelike texture. With vanilla ice cream it is exquisite. The recipe was developed by Chef 'Jo Jo' Vongerichten and appeared in the June 1992 Bon Appetit on pg 102.
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