| A wonderful dessert that has a rich, solid exterior and an oozing saucy interior. Terrific served with whipped cream. The mixture can be made ahead and refrigerated until 30 minutes before baking to allow them to come back to room temperature. Make sure the muffin tins are well greased for easy removal of the cakes.
6 oz (175 g) bittersweet chocolate
2/3 cup (150 mL) unsalted butter
1/3 cup (75 mL) sugar
6 egg yolks
3 egg whites
1/3 cup (75 mL) all-purpose flour
- Preheat oven to 425°F (220°C). In heavy pot on low heat, melt chocolate and butter together. Cool slightly.
- Beat together sugar and egg yolks with an electric mixer until thick and creamy, about 4 minutes.
- Pour in chocolate mixture and beat together for 5 minutes.
- In a separate bowl, beat egg whites until stiff peaks form, about three minutes. Fold into mixture along with flour.
- Pour into 6 non-stick buttered moulds or non-stick muffin tins. Bake for 5 to 7 minutes or until edges are just cooked and centre is still liquid.
- Cool for 5 minutes in tins. Carefully remove to serving dishes. Serve with lightly whipped cream.
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