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2
tablespoons butter
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8
ounces bittersweet chocolate, coarsely chopped
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3/4
cup butter
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3
eggs
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3
egg yolks
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1/3
cup granulated sugar
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1
teaspoon vanilla
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1
tablespoon all-purpose flour
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Powdered sugar
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Unsweetened cocoa powder
1. Preheat oven to 425 degrees F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
4. Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.
- Servings Per Recipe 6,
- Calories 544,
- Protein (gm) 7,
- Carbohydrate (gm) 36,
- Fat, total (gm) 45,
- Cholesterol (mg) 282,
- Saturated fat (gm) 27,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 1069,
- Vitamin C (mg) 2,
- Sodium (mg) 233,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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