Intense. Simple. Divine. As I was typing up the Darn Good Chocolate Cake recipe, I thought of this, which would tie for Nathan’s other favorite chocolate concoction. This comes from the book Luscious Chocolate Desserts, by Lori Longbotham, which I highly recommend, if just for the photos alone. This is very rich – serve with good vanilla ice cream.
4 oz bittersweet or semisweet chocolate, chopped
½ cup unsalted butter, cut into pieces
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
3 T all purpose flour
Position a rack in the middle of the oven and preheat to 450. Butter and flour four 4-ounce ramekins or 6 ounce custard cups, then butter and flour them again.
Melt the chocolate with the butter in a heatproof bowl set over a saucepan of 1 ½ inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.
Meanwhile, beat the eggs, yolks, and sugar with an electric mixer on high in a medium deep bowl for about 8 minutes, until very thick and pale. Whisk in the warm chocolate mixture, then whisk in the flour just until blended.
Divide the batter evenly among the ramekins. Arrange the ramekins on a baking sheet and bake for 14 minutes, or until cakes have risen and have a thin crust, their sides are set, and they are still slightly jiggly at the center; underbaking is better than overbaking.
Carefully invert each ramekin onto a serving plate and let sit for 20 seconds, then unmold by lifting up one side of the ramekin; the cake will fall onto the plate. Dust the tops with confectioners’ sugar. Serve immediately.