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Chocolate Cake

5 1/2 oz imported bittersweet chocolate (not unsweetened, preferably Valrhona)
11 T unsalted butter
3 large eggs
3 large egg yolks
1/4 c plus 2 T sugar
5 T 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

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.

NOTE: This is a wonderful chocolate creation, even for a confirmed
non-chocoholic, if there is such a thing. I'm not able to get
Valrhona Chocolate so I used Baker's chocolate squares, and it came
out splendidly. When the cakes are cut a chocolate sauce emerges
from the center. It's a warm, completely mixed sauce and the cake
has a moderate fudgelike texture. With vanilla ice cream it is


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Taste: Ease of Prep: Appearance:
INCREDIBLE, December 2, 2005 - 05:10 PM
Reviewer: Coco from Philadelphia, PA USA
Let us just say that I have made these four times in the past few weeks. Mindblowing.

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