This delicious dessert from March in New York has a decadent molten center.
Makes 6 servings.
- 6ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4cup (1 1/2 sticks) unsalted butter, diced
- 3large eggs
- 3large egg yolks
- 6tablespoons sugar
- 1/8teaspoon salt
- 6tablespoons all purpose flourwhipped cream
DIRECTIONS Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
Bake until set at edges but still soft in center, about 18 minutes. Serve warmwith whipped cream.