These have become quite the rage at many restaurants. They are actually a very traditional French dessert and really easy to make.
You may have to experiment a bit because ovens are so different. The trick is to get the outside just firm while the inside remains liquid.
Do yourself a favor and try some high quality chocolates with this. Peters, Valhronna, Guittard, even Ghiardelli.
1/2 cup Butter, unsalted
4 ounce(s) Bittersweet chocolate
2 Egg yolk(s)
1/4 cup Sugar
2 tablespoon(s) Flour, all-purpose
Butter and flour custard cups or specialty molds. I use a heart for Valentines Day and Xmas ones for the Holiday’s. These will usually hold a couple ounces and this recipe will make about 4-5 of them.
Preheat oven to 450F Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside.
Beat together the 2 eggs plus 2 yolks and the sugar, until it’s light and thick. I used a wire wisk for about 5 minutes.
Pour the now tepid chocolate mixture into the egg mixture, and beat to mix.
Quickly beat in the flour until just mixed in.
Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450 degrees for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term).
Invert on plate, let sit for 10 seconds or so, remove custard cup.
Sprinkle with powdered sugar, and surround with a fruit sauce of your choice.