The point of these wonderful desserts is that the center is still blissfully liquid when you serve them, so don’t be tempted to cook them for any longer than the stated time. They are delicious served on their own or with ice cream.
8 ramekins, buttered, or nonstick dariole molds
Put the eggs, egg yolks, and sugar in a large bowl and beat with an electric hand-held mixer until the mixture is pale yellow, 10 to 15 minutes.
Put the chocolate and butter in the top of a double boiler set over simmering, but not boiling, water (do not let the bottom of the pan touch the water). Melt gently, stirring frequently, until smooth. Remove the top pan from the heat. Add a small amount of the egg and sugar mixture to the melted chocolate and stir until well mixed. Add the rest of the egg mixture and mix well. Sift the flour and cocoa powder into the bowl and gently fold it in with a large metal spoon until just mixed.
Stand the prepared ramekins or molds in a roasting pan to stabilize them and spoon the mixture into them (the mixture should come to just below the rim of the molds).
Run a round-bladed knife around the inside of each mold to loosen the desserts, then carefully turn them out onto individual plates. Dust with cocoa powder and serve immediately, either on their own or with your favorite ice cream.
© 2005 Sara Jayne Stanes. All rights reserved.