Warm Chocolate Cake - Bridges Restaurant, Danville, Ca

From Bon Appetit, January 2000. These individual cakes have a soft, pudding-like center. Serve with Frangelico ice cream.

• Ready In: 27 mins
• Serves: 6

Ingredients

• 1  cup unsalted butter
• 8  ounces bittersweet chocolate or 8  ounces  semisweet chocolate, chopped
• 5  large eggs
• 5  large  egg yolks
• 1⁄2 cup sugar
• 1⁄2 cup all-purpose flour

Directions

1. Preheat oven to 375°F
2. Butter six 6-ounce (3/4 cup) souffle dishes or custard cups.
3. Stir butter and chocolate in medium saucepan over low heat until melted and smooth. Cool to room temperature.
4. Using electric mixer, beat eggs, yolks and sugar in large bowl until foamy and pale, and slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
5. Add flour; beat until just blended. Stir in chocolate. pour into prepared dishes.
6. Place dishes on baking sheet. Bake until cakes are firm around edges but still move slightly in center when shaked, about 12 minutes (do not overbake).
7. Cool 5 minutes, then invert onto serving plates. Serve warm with ice cream.