Molten Chocolate Cake
Recipe by: Chef Joseph Gustafson
Source: Consentino Winery
10 servings

12 ounces bittersweet or semisweet chocolate, chopped
1 cup (2 sticks) butter, unsalted
4 large eggs
4 large egg yolks
3/4 cup sugar
1 cup all purpose flour

creme fraiche or whipped cream
assorted berries
fresh mint sprigs

Preheat oven to 375 degrees. Butter ten 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in double boiler over water on low heat, stirring until melted and smooth. Cool to lukewarm.

Whisk eggs, yolks, and sugar in large metal bowl to blend. Set bowl over simmering water. Whisk until just warm to the touch, about three minutes. Remove bowl from water. Using electric mixer, beat egg mixture until pale yellow and very thick, about four minutes. Fold chocolate mixture into yolk mixture. Sift flour over chocolate mixture, and fold together. Divide batter among prepared dishes. Place on baking sheet. (Can be made one day ahead. Cover and chill.)

Bake cakes until edges are set but tester inserted comes out with wet batter attached (about fourteen minutes for fresh cakes and twenty minutes for refrigerated cakes).

Transfer to plates and garnish with berries, cream, and mint leaves.