Chocolate Volcanoes of Love
5 oz (140 g) bittersweet chocolate, chopped
10 Tbs (150 ml) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups (375 ml) powdered (confectioner’s) sugar
1/2 cup (125 ml) all-purpose flour
Combine the chocolate and butter in a heavy saucepan over low heat,
stirring constantly until melted. Remove from the heat and cool
slightly. Whisk together the eggs, egg yolks, and sugar until well
blended. Add the chocolate mixture and flour and whisk to combine.
Pour into 6 buttered individual souffle dishes, ramekins, or custard
cups. Bake in a preheated 450F (230C) oven for 9 to 11 minutes, until
the sides are set but the center remains soft and runny. Run the
blade of a knife around the inside of the containers to loosen the
cakes and turn out onto serving plates. Serve immediately with
whipped cream or ice cream, if desired. Makes 6 individual cakes.