Valrhona Chocolate Cake
5 1/2 oz imported bittersweet chocolate (not unsweetened)
11 Tbsp unsalted butter
3 lg eggs
3 lg egg yolks
1/4 cup plus 2 Tbsp sugar
5 Tbsp 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.