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Ingredients
- 1/2 pound semisweet chocolate, chopped
- 1/2 unsalted butter
- 4 Eggs
- 4 egg yolks
- 1/2 cup Sugar
- 7 tablespoons all-purpose flour
Ingredients
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Instructions
- Butter and flour eight 5-6oz ovenproof custard cups or ramekins.
- Melt Chocolate and butter over hot water in a double boiler; cool slightly.
- Beat eggs, yolks and sugar with electric mixer on medium high until pale yellow (about 10 minutes).
- Reduce speed and add flour gradually.
- Add melted chocolate and beat until glossy (5 minutes).
- Pour mixture evenly into prepared cups.
- Bake at 325 degrees for 12 minutes or until set around edges but centers still move slightly.
- While still warm, turn out of custard cups upside down onto plate or serve in ramekins.
- Dust with confectioners sugar and serve immediately over Vanilla Custard Sauce if desired.
- To make ahead, fill ramekins and refrigerate up to 8 hours; add about 5 more minutes to baking time.
