From Jean-Georges and Bittman’s “Warm, Soft Chocolate Cake”
- 1/2 cup unsalted butter, plus more to butter the molds
- 4 ounces bittersweet chocolate, best you can find, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour, plus more for dusting
- Preheat the oven to 450°F (230°C). (Unless you are refrigerating the batter, see step 7)
- Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Set aside.
- In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted.
- While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
- Beat together the melted chocolate and butter; it should be quite warm.
- Pour in the egg mixture while beating to prevent the eggs from curdling
- Then quickly beat in the flour, just until combined.
- Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
- Bake the molds on a tray for 7 to 8 minutes; the center will still be quite soft, but the sides will be set. (So don’t over bake!)
- Invert each mold onto a plate and let sit for about 10 seconds.
- Unmold by lifting up one corner of the mold; the cake will fall out onto the plate.
- Serve immediately.